Savoyarde Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 ounce butter
• 3 leeks, roughly chopped
• 3 potatoes, chopped into chunks
• 1 onion, chopped
• 1 turnip, chopped into chunks
• 1 rutabaga, chopped into chunks
• 1 savoy cabbage, cut into chunks
• 2 carrots, cut into chunks
• 3 garlic cloves, 2 chopped, 1 left whole
• 5 ounces prosciutto, finely cubed
• 7 tablespoons wine
• 1 quart chicken stock
• salt & freshly ground black pepper
• 1 baguette, sliced into rounds
• 2 tablespoons olive oil
• 7 ounces gruyere, grated

Recipe

• 1 heat the butter in a large casserole dish. add the leeks, potatoes, onion, turnip, rutabega, cabbage and carrot and fry gently, stirring often, for 10 minutes.
• 2 add the chopped garlic and prosciutto, and fry for 1-2 minutes.
• 3 add the wine and stock and just enough water to barely cover the vegetables, if needed. bring to the boil, reduce the heat and simmer for 20 minutes.
• 4 using the back of a fork gently crush the vegetables. season with salt and freshly ground pepper.
• 5 meanwhile, preheat the oven to 400°f place the baguette rounds on a baking sheet, rub with the garlic clove and brush with the olive oil.
• 6 bake the baguette rounds for 5 minutes until golden and crispy.
• 7 top the vegetable soup with the baked baguette rounds and sprinkle over the grated gruyere.
• 8 place the soup in the oven and cook until the cheese has melted and is golden brown. serve.