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Jura soup with Comté toasts

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jurs_soup

 

  • Ingredients
  • Serves 4 as a meal
  • 70g unsalted butter
  • 500g leeks (1 large or 2 medium), trimmed, cleaned and cut into rounds
  • 500g carrots, peeled, trimmed and chopped
  • 200g parsnips, peeled, trimmed and chopped
  • 100g floury potato, peeled and cut into chunks
  • 1 litre chicken stock (homemade has the best flavour, but you can buy pouches or pots from the supermarket)
  • 250ml full-fat milk
  • Baguette, sliced into 4 x rounds, 2 to 3cm thick (so they fit into your toaster) – eat the rest of the bread with your soup
  • 150g 6-8 month aged Comté, finely sliced

A nourishing vegetable soup to warm you up on the coldest of days, enriched with Comté, which melts into long strings. All the vegetable weights are approximate and have been weighed before being peeled and trimmed – don’t worry if you’re over or under as it won’t matter too much.

Makes just under 2 litres of soup (approximately)

Method

  1. Melt the butter in a large, heavy-bottomed saucepan and add the vegetables, then season with salt and black pepper. Turn everything over in the pan to coat with the butter, then add a splash of water (a few tablespoons), cover the pan and set over a low heat.
  2. Sweat the vegetables for 35 minutes to bring out their sweetness, adding a splash of water every now and then as needed.
  3. Add the stock, check the seasoning, and bring to the boil. Simmer for about 15 minutes – the vegetables should be completely soft.
  4. Leave to cool before puréeing (don’t blend while it’s hot), then pour into a clean pan. Heat gently and add most of the milk – taste and see if you want to add more milk, or a splash more water. Check the seasoning again and adjust as necessary.
  5. To serve, lightly toast the slices of baguette and put a slice in the bottom of each soup bowl. Lay the cheese on top, then pour over the hot soup and serve immediately.

Recipe © Laura Pope

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