Swiss soup with gruyere cheese

This Swiss soup is such a comforting meal!

I tried to guess the recipe after watching the movie-report “Quatre saisons pour un festin” from Jean-Paul Jaud about the chef Guy Savoy. All along the movie, we follow the chef during a whole year across France, visiting his 10 biggest suppliers: men and woman, farmers, craftsmen, passionate about their work and their products. Without such good quality products, French gastronomy wouldn’t exist.

At the end, the chef Guy Savoy invites them all to a big feast at his restaurant, putting of course the spotlight on their products.

During the movie, Guy Savoy visits some milk and Swiss cheese makers. We see them cooking this steaming Swiss soup made with their special hand-made and rustic dairies. It looks fantastic with some big slices of fresh sourdough bread.

It is the best for winter time to warm you up!

Swiss soup with gruyere cheese

Makes about 4 mains

  • 1 liter water
  • 1 onion
  • 3 handfuls of tiny pasta for soup
  • 2 potatoes
  • 1 leek
  • 5 tbsps sour cream
  • Fresh parsley and chives minced
  • 1/2 cup milk
  • 7 oz Swiss gruyere cheese (or any hard cheese leftovers)

Bring to a boil the water with the onion sliced thinly. Let cook for few minutes.

Add the pasta and stir so that it doesn’t stick to the bottom.

Peel and dice the potatoes. Slice the leek. Add them to the Swiss soup and simmer for 15 minutes.

Then add the sour cream, parsley, chives, milk and Swiss gruyere cheese diced. Stir and simmer for 10 more minutes until the Swiss cheese melts.

Salt and pepper, Be careful the cheese is already salty.

Serve with big slices of fresh sourdough bread and a grind of pepper on the plate.

Bread leftovers are also more than welcome into the plate of Swiss soup!

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