Soupe Savoyarde (savoyard Cream Of Potato Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/, Stews | 4 | Servings | |
INGREDIENTS
| 5 | c | Chicken stock |
| 4 | Potatoes, peeled and sliced | |
| 2 1/2 | c | Milk |
| 4 | T | Butter |
| 2/3 | c | Grated Gruyere cheese, or |
| Parmesan | ||
| Salt and pepper to taste | ||
| 4 | Bread, toasted |
INSTRUCTIONS
Pour chicken stock into a soup pot and bring it to a boil. Add the potatoes and cook them, covered, over low to medium heat for 30 minutes. Blend the soup in a blender and then pour it back into the soup pot. Add the milk, butter, cheese, salt and pepper to taste. Mix well and continue cooking until all the cheese is melted. Place a slice of toast at the center of each soup plate. Pour the hot soup on top of the toast and serve immediately. Posted to MM-Recipes Digest V4 #186 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 544
Calories From Fat: 320
Total Fat: 36.1g
Cholesterol: 109mg
Sodium: 1212.9mg
Potassium: 599.6mg
Carbohydrates: 19.7g
Fiber: 0g
Sugar: 12.9g
Protein: 34.4g