Gruyère & vegetable soup

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1. 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.
2. 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.
3. 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.
4. 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

Latest comments and suggestions

• 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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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

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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