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Root vegetable soup with Riviera Swiss croutons

Root vegetable soup with Riviera Swiss croutons


6 portions

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 (9 oz) Riviera Swiss cheese, grated

Preparation

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  • 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 for 5 minutes or until the cheese is golden brown.
  • Garnish each bowl of soup with 2 warm croutons.

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Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines