Soup de chalet
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 143.4
- Total Fat: 16.2 g
- Cholesterol: 43.0 mg
- Sodium: 115.2 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.2 g
View full nutritional breakdown of Soup de chalet calories by ingredient
Introduction
A very filling soup inspired by cold days on the slopes. A very filling soup inspired by cold days on the slopes.Number of Servings: 1
Ingredients
-
20g Butter
1/2 Carrot (peeled and diced)
1/2 Small turnip (peeled and diced)
1/2 leek (chopped)
1/2 Red potato (peeled and diced)
200ml Vegetable stock( 1 oxo veg stock cube will do)
200ml Milk ( I use semi skimmed which is fine)
20g Macaroni (the very small type can buy 500g bag from Sainsburys)
20g Spinach (optional)
20g Gruyere chees (optional)
40ml Creme fraiche ( optional ...however if you do use this the low fat stuff is great)
Salt &fresh ground black pepper
Directions
Method
1. Melt the butter in a large pan and add the carrot, turnip and leeks. Cook over a low heat for 5 mins until the vegetables are tender.
2. Add teh potatoes and cook for further 2 mins.
3. Add the stock, milk and seasoning ( if you are using oxo veg stock you may not need to add the salt) bring to the boil then reduce the heat to simmer.
4. Add the macaroni and skimm off any froth as it cooks.
5. Simmer for 10 mins until the pasta is cooked and add the spinach for the final minute.
To serve
Ladle into a warmed soup bowl, sprinkle with the gruyere cheese and finish with a spoon of creme fresh.
Number of Servings: 1
Recipe submitted by SparkPeople user X999CAL.
1. Melt the butter in a large pan and add the carrot, turnip and leeks. Cook over a low heat for 5 mins until the vegetables are tender.
2. Add teh potatoes and cook for further 2 mins.
3. Add the stock, milk and seasoning ( if you are using oxo veg stock you may not need to add the salt) bring to the boil then reduce the heat to simmer.
4. Add the macaroni and skimm off any froth as it cooks.
5. Simmer for 10 mins until the pasta is cooked and add the spinach for the final minute.
To serve
Ladle into a warmed soup bowl, sprinkle with the gruyere cheese and finish with a spoon of creme fresh.
Number of Servings: 1
Recipe submitted by SparkPeople user X999CAL.