Gruyère & vegetable soup

Roz Denny creates a delicously rich, wintry and cheesy soup - serve with a hunk of crusty bread

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Good Food

9 ratings 4

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45-55 minutes

Wash and trim the leek, cut off and discard half the green top, then thinly slice. Peel and chop the carrot and potato into a small dice. Thinly slice the celery or fennel into bite-size sticks and dice the onion. The vegetables should all be of roughly the same size.
Heat the butter and oil in a medium pan and gently sweat all the vegetables, except the broccoli, with the thyme leaves for about 10 minutes, stirring every now and then until softened, but not coloured.
Add the flour to the pan and stir for a minute until it all becomes pasty, then slowly stir in the stock. Bring to the boil, stirring until thick then add the milk, season well and reduce to a simmer.
Continue to simmer for 10 minutes, then add the broccoli florets and continue cooking for another 5 minutes or until the broccoli is just cooked. When ready to serve, stir in most of the parsley, then ladle the hot soup into four bowls. Scatter each serving with the cheese and remaining parsley, for your diners to stir in. The gruyère will melt into strings, which is all part of its charm.

Per serving

424 kcalories, protein 17g, carbohydrate 24g, fat 30 g, saturated fat 15g, fibre 4g, salt 1.82 g

Recipe from Good Food magazine, March 2004.

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Sonulya

21 January 2008

Sonulya rated and commented on this recipe

Simple and good.

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Natalie

16 June 2008

Natalie rated and commented on this recipe

I thought this was really just a pretty ordinary vegetable soup, having said that it was still quite edible and both my mum and boyfriend enjoyed it.

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hazysummer

17 February 2009

hazysummer rated and commented on this recipe

made this with and without gruyere cheese its better without... this soup won't change your world - but is a tasty, easy golden vegetable soup - that goes well with a hunk of brown bread for a weekend lunch, and uses basic ingredients that are usually knocking round the kitchen

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mel

08 September 2009

mel commented on this recipe

this is lovely i make it with cheddar cheese instead of gruyere and its a massive hit with friends and children....

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mel

08 September 2009

mel rated this recipe

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alison cliff

12 March 2010

alison cliff rated this recipe

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lemon_farmer

31 December 2010

lemon_farmer rated and commented on this recipe

Wish I'd listened to the comments before forking out a fiver on cheese. This soup is indeed extremely ordinary, lacking in flavour and depth - there are far better vegetable soups to be had, I wouldn't make this again.

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smallasapeanut

09 January 2011

smallasapeanut rated this recipe

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Amy

17 February 2011

Amy rated and commented on this recipe

I have been making this since it was in the magazine in 2004. Great soup, easy to make. Very tasty. The gruyere gives it a nice flavour, but you could use any mature cheese.

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I.Martin

27 July 2011

I.Martin commented on this recipe

i did not have carrots but loads of tomatoes at home at that time, tastes great even without cheese!

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Sara-Jo

04 August 2011

Sara-Jo commented on this recipe

Ive just made this soup and it was delicious :-) I used Irish Mature Cheddar instead of Gruyere and it was really good.. My little boy who is 1yr absolutely LOVED it, i will definately be making this again :-)

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Kimmy

01 September 2011

Kimmy rated and commented on this recipe

Feelings are same as the majority; quite bland average soup, even after trying to spice it up with a teaspoon of green curry paste and mustard, still was pretty plain. Good if you like chunky soup but more like a chowdry.

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Ingredients

1 medium leek
1 medium carrot , peeled
1 small potato weighing about 175g/6oz, peeled
1 stick of celery or half a small bulb of fennel
1 medium onion
50g butter
2 tbsp olive oil
4 sprigs of thyme stripped of their leaves or 2 pinches of dried thyme
2 tbsp plain flour
700ml vegetable stock or chicken stock (using a cube)
300ml milk
1 small head broccoli , trimmed into small florets, stalk discarded
small handful of flat-leaf parsley leaves, roughly chopped
140g Gruyère , coarsely grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45-55 minutes

Warming meal in a bowl

Ingredients

1 medium leek
1 medium carrot , peeled
1 small potato weighing about 175g/6oz, peeled
1 stick of celery or half a small bulb of fennel
1 medium onion
50g butter
2 tbsp olive oil
4 sprigs of thyme stripped of their leaves or 2 pinches of dried thyme
2 tbsp plain flour
700ml vegetable stock or chicken stock (using a cube)
300ml milk
1 small head broccoli , trimmed into small florets, stalk discarded
small handful of flat-leaf parsley leaves, roughly chopped
140g Gruyère , coarsely grated

Per serving

424 kcalories, protein 17g, carbohydrate 24g, fat 30 g, saturated fat 15g, fibre 4g, salt 1.82 g

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