€10.30
For peeling vegetables and preparing julienne sticks, polymer handle
Small pieces of white-fleshed seasonal vegetables gently browned in butter are accompanied by a cheeky drizzle of crème fraîche. Thick slices of farmhouse bread topped with Beaufort cheese and toasted under the grill accompany this yummy white soup. The promise of comforting warmth!
Can be personalised
To slice all the types of breads
Can be personalised
Ideal for cutting, slicing thinly, chopping and dicing...
White soup with Beaufort toast
- the whites of 2 leeks
- 2 stalks celery leaves removed
- 1 large round turnip
- 4 small potatoes
- 1/2 a celeriac
- 20 g butter
- 1.25 l water
- 200 g Beaufort
- 20 cl single cream
- 1 loaf of farmhouse bread
- salt and freshly ground pepper
Number of persons:6
Préparation : 15 min.
Cuisson : 35 min.
The various stages:
1Cutting and washing food
Wash the whites of the leeks and celery stalks. Peel the turnip, potatoes and celeriac. Slice the whites of the leeks and celery stalks. Dice the turnips, potatoes and celeriac.
2Simmer
Melt the butter in a casserole dish and add the vegetables. Fry for a few minutes, add the water and salt and bring to the boil. Reduce the heat and simmer for a further 35 minutes: the vegetables should be tender when pierced with the tip of a knife. 5 min before the end of cooking time, add the single cream. Taste and adjust the seasoning if needed, maybe adding a little freshly ground pepper.
3Preheat
Meanwhile, preheat the oven to 240° on the grill setting.
4Preparing your slices of bread
Cut the bread into 6 slices, 1 cm thick. Slice the Beaufort. Cover the slices of bread generously with strips of Beaufort.
5To the oven!
Place in the oven until the cheese has browned.
6It's ready!
Ladle the soup into each soup plate and arrange the grilled slices of Beaufort on toast.
Aurélie Jeannette
Tip: use Reblochon instead of Beaufort!
You can replace the Beaufort toast with slices of bread topped with strips of Reblochon cheese. In this case, toast the slices of bread in the toaster or oven. Place them in the bottom of soup plates, cover with Reblochon cheese and pour ladles of boiling soup over them: the cheese will slowly melt with the heat.
