📝 About This Recipe
Transport yourself to the snow-capped peaks of the Haute-Savoie with this rustic, velvety masterpiece. Originally prepared by mountain shepherds using the bounty of their high-altitude pastures, this soup marries earthy root vegetables with the luxurious melt of Gruyère or Vacheron Fribourgeois. It is a hearty, 'stick-to-your-ribs' meal that perfectly balances the freshness of mountain herbs with the deep, nutty richness of artisanal cheese.
🥗 Ingredients
The Vegetable Base
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/2-inch cubes)
- 3 medium Potatoes (Yukon Gold or similar waxy variety, peeled and cubed)
- 1 small Turnip (peeled and finely diced)
The Simmering Liquid and Body
- 6 cups Vegetable or Chicken Stock (low sodium to control seasoning)
- 1/2 cup Small Pasta Shells or Macaroni (traditional 'cornettes' are ideal)
- 1/2 cup Heavy Cream (crème fraîche can be substituted for tang)
- 2 cups Fresh Spinach (roughly chopped)
The Alpine Finish
- 1.5 cups Gruyère AOP or Vacheron Fribourgeois (freshly grated)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (minced)
- to taste Salt and Freshly Cracked Black Pepper
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat until it begins to foam.
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2
Add the sliced leeks and diced onion to the pot. Sauté for 6-8 minutes, stirring frequently, until they are soft and translucent but not browned.
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3
Stir in the cubed carrots, potatoes, and turnip. Cook for another 5 minutes, allowing the vegetables to coat in the butter and release their aromas.
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4
Pour in the stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes.
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5
Check the potatoes for tenderness; they should be easily pierced with a fork but not falling apart.
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6
Add the small pasta (cornettes) to the simmering soup. Cook for about 8-10 minutes, or until the pasta is al dente.
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7
Stir in the chopped spinach and cook for just 2 minutes until it has wilted into a vibrant green.
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8
Lower the heat to the minimum setting. Slowly pour in the heavy cream while stirring constantly to create a rich, silky broth.
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9
Add the freshly grated nutmeg, salt, and black pepper. Taste and adjust seasoning as necessary.
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10
Turn off the heat. Add half of the grated cheese directly into the pot and stir gently until it creates long, gooey strings—a signature of this soup.
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11
Ladle the hot soup into deep ceramic bowls, ensuring every serving has a generous portion of vegetables and pasta.
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12
Top each bowl with the remaining grated cheese and a flourish of fresh chives and parsley. Serve immediately while the cheese is molten.
💡 Chef's Tips
Always grate your cheese fresh from the block; pre-shredded cheese is coated in starch and won't melt into the iconic silky strings. For an even creamier texture, use a wooden spoon to slightly crush a few of the cooked potato cubes against the side of the pot. If the soup becomes too thick after adding the pasta, splash in a little extra warm stock or milk to reach your desired consistency. Don't let the soup boil once the cream and cheese are added, or the dairy may break and lose its velvety texture. If you can't find Gruyère, a mix of Comté and Emmental provides a similarly authentic Alpine flavor profile.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or a rustic rye bread to soak up the creamy broth. Pair with a crisp, dry white wine from the Savoie region, such as an Apremont or Roussette. A side of cornichons or a sharp green salad with a mustard vinaigrette provides a perfect acidic contrast to the rich cheese. For a truly traditional mountain experience, serve the soup in hand-painted earthenware bowls. Enjoy as a standalone main course on a cold winter evening or after a long day of outdoor activity.