Chalet Soup Recipes

SWISS POTATO SOUP

Steps:

• Melt butter or margarine in a large saucepan. Add chopped onion, and cook over medium heat until tender.
• Add potatoes, water, salt, marjoram, and bouillon cubes. Cover. Simmer for 10 minutes, or until potatoes are tender.
• Blend flour with a little milk until smooth. Gradually stir into potato mixture with remaining milk. Cook over medium heat, stirring constantly, until thickened and mixture comes to a boil. Stir in parsley. Ladle into bowls, and top with shredded cheese.

SOUPE DE CHALET (SWISS CHEESE AND POTATO SOUP)

Steps:

• Heat the butter over medium heat in a medium Dutch oven or pot. Add the onion and cook until softened, about 5 minutes. Then add the diced potatoes and stir for 20 to 30 seconds.
• Add the vegetable stock, raise the heat to high, and bring to a boil. Season with salt and pepper, reduce the heat to low, partially cover, and simmer for 8 minutes.
• Add the macaroni and continue to cook until the macaroni and potatoes are both tender, about 8 minutes more. Stir in the spinach, heavy cream, and grated Gruyere. Make sure to stir well so the cheese melts into the broth evenly. Adjust seasoning as needed and serve immediately.

SOUP DE CHALET

Steps:

• 1. Heat butter in a pot, add leek, carrot, spinach and onion, saute for some minutes until onions are translucent, then add bouillon and bring to a boil.
• 2. Add milk, bring to a boil again, add salt and pepper to taste.
• 3. Let cook for 20-30 minutes, then add potatoes and continue cooking until potatoes are done. Meanwhile, grate gruyère cheese.
• 4. When potatoes are soft, add cheese and let melt on slow, then add half and half - don't boil! Just heat through, taste test and serve immediately

CHALET SOUP

Steps:

• In a large stock pot over medium heat melt butter.
• Add the turnips, carrots and onions.
• Saute for 5 minutes, stirring often.
• Add leeks and cook 2 minutes.
• Add the water, chicken broth and salt.
• Turn heat up to medium high heat.
• Add potatoes and pasta of choice.
• Continue to cook, stirring often for 8-10 minutes.
• Add spinach-cook for 1 minute.
• Add milk and half and half.
• Continue to cook until soup begins to "almost" boil, about 5 minutes.
• Ladle into bowls, offer toppings at table.

CHALET SOUP

Steps:

• Melt the butter in a large dutch casserole and saute the diced vegetables until soft but not colored over medium heat, about 5 minutes. Add the leeks and cook until beginning to soften, about 2 minutes. Add the water and salt, raise the heat, then add the diced potatoes and macaroni. Simmer gently until the potatoes and macaroni are tender, stirring occasionally to keep the macaroni from sticking. Add the spinach and cook until it wilts, then add the milk and half and half and heat through. Add nutmeg and more salt if necessary, to taste. Top each serving with a sprinkle of chives. Serve with cheese and croutons to add at the table.