Chalet Soup Recipes

Steps:

• 1. Heat butter in a pot, add leek, carrot, spinach and onion, saute for some minutes until onions are translucent, then add bouillon and bring to a boil.
• 2. Add milk, bring to a boil again, add salt and pepper to taste.
• 3. Let cook for 20-30 minutes, then add potatoes and continue cooking until potatoes are done. Meanwhile, grate gruyère cheese.
• 4. When potatoes are soft, add cheese and let melt on slow, then add half and half - don't boil! Just heat through, taste test and serve immediately

Steps:

• Melt the butter in a large dutch casserole and saute the diced vegetables until soft but not colored over medium heat, about 5 minutes. Add the leeks and cook until beginning to soften, about 2 minutes. Add the water and salt, raise the heat, then add the diced potatoes and macaroni. Simmer gently until the potatoes and macaroni are tender, stirring occasionally to keep the macaroni from sticking. Add the spinach and cook until it wilts, then add the milk and half and half and heat through. Add nutmeg and more salt if necessary, to taste. Top each serving with a sprinkle of chives. Serve with cheese and croutons to add at the table.

Steps:

• In a large stock pot over medium heat melt butter.
• Add the turnips, carrots and onions.
• Saute for 5 minutes, stirring often.
• Add leeks and cook 2 minutes.
• Add the water, chicken broth and salt.
• Turn heat up to medium high heat.
• Add potatoes and pasta of choice.
• Continue to cook, stirring often for 8-10 minutes.
• Add spinach-cook for 1 minute.
• Add milk and half and half.
• Continue to cook until soup begins to "almost" boil, about 5 minutes.
• Ladle into bowls, offer toppings at table.