La Soupe du Chalet
A lovely soup to take advantage of spring’s freshest new vegetables and to ward off the chill still in the air during the first warm days, this is a classic of the area in Canton Fribourg. Since this comes from Gruyere country, it’s a natural choice of cheese for enriching the soup.
Makes about 4 to 6 servings
2 tablespoons unsalted butter
1 large white onion cut into 1/2-inch dice
2 large carrots, peeled, trimmed and sliced 1/4-inch thick
3/4 cup peeled fresh fava beans or frozen peas
2 medium Yukon Gold potatoes, peeled, quartered, and sliced 1/4-inch thick
1 4-ounce package baby spinach, rinsed and shredded
2 cups meat stock or water
6 cups milk
Fine sea salt
1 cup elbow macaroni or other small pasta
1 small bunch chives, finely snipped
3/4 cup crème fraiche
4 ounces coarsely grated Gruyere
- Melt the butter in a soup pot with a cover and add the onion and carrots. Cook, stirring often, over medium heat until they start to soften.
- Add the beans or peas, potatoes, and spinach and cook slowly until the spinach has wilted.
- Add the water or stock and milk and bring to a boil. Lower to a simmer, add a little salt, and cook slowly until the vegetables are very soft and the potatoes have started to disintegrate and thicken the soup.
- Bring the soup back to a boil, taste for seasoning and add some salt if necessary, and add the pasta. Cook, simmering, until the pasta is tender, adding a little more water if necessary.
- Once the pasta is cooked, check the seasoning again, adding salt and pepper if necessary, and bring the soup to a boil. Stir in the chives, cream, and Gruyere and serve the soup immediately.