Aimer faire plaisir à ceux qu'on aime

Ingredients

• 15 ml (1 tbsp.) butter
• 1 large onion, coarsely chopped
• 2 cloves of garlic, chopped
• 500 ml (2 cups) carrots, cut in rings
• 250 ml (1 cup) parsnips, cut in rings, or celery root, diced
• 250 ml (1 cup) rutabaga (turnip), diced
• 250 ml (1 cup) celery, diced
• 60 ml (1/4 cup) radish, cut in rings
• 500 ml (2 cups) chicken or vegetable stock
• 500 ml (2 cups) milk
• Salt and freshly ground pepper
• 12 slices of baguette
• 250 g (8 oz) Swiss Chaliberg cheese, grated

Preparation

In a large saucepan, heat butter over medium heat. Add the vegetables and cook for about 5 minutes.

Add the stock and milk, and season generously. Let simmer for 15 minutes or until the vegetables are tender.

Preheat the oven to 230˚C (450˚F).

Place the bread slices on a cookie sheet and cover with grated cheese. Five minutes before the soup is ready, bake the bread at 230˚C (450˚F) for 5 minutes or until the cheese is golden brown. Garnish each bowl of soup with 2 warm croutons.

Préchauffer le four à 350°F (180°C). Faire cuire 12 minutes pour une viande saignante.

Accompagner de votre sauce demi-glace préférée.