Tuesday, April 14, 2009
Gruyere Potato Soup
Yaaaaaaaay! The Gruyere is gone! Please understand, I really love Gruyere, but to avoid freezing it (because I am horrible at using frozen cheese) I just wanted to use the whole bar of cheese. So one last time, I searched for recipes using Gruyere and found a potato soup, but then I kept searching to find one that sounded the best and came across this one. I wanted to make it for our last Friday of Lent, so I skipped the bacon, but it was still really really good! It had a nice light flavor.
Since I left out the pig, I started with a little olive oil to cook the onion. The only other thing I would do different is add some fresh garlic with the onion to give a little more flavor.
I also cut it in half, and that was the perfect amount for the two of us to have it as our main meal. I served it with my Perfect Side Salad.
* 4 slices bacon, chopped
* 3 medium onions, chopped fine
* 3 cups chicken broth
* 3 1/4 cups water
* 3 pounds boiling potatoes (preferably yellow-fleshed)
* 1/4 cup all-purpose flour
* 1/2 pound Gruyère cheese, grated (about 2 1/2 cups)
* 1 tablespoon Madeira or Sherry if desired
* 1 teaspoon Worcestershire sauce
* 3 tablespoons minced fresh parsley leaves
In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tablespoon fat. Add onions and sauté over moderately high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil.
Peel potatoes and cut into 3/4-inch cubes. Add potatoes to soup and simmer, covered, 10 minutes.
In a small bowl whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking. Simmer soup, covered, 5 minutes.
In a blender purée Gruyère with 3 cups hot soup broth. Stir purée into soup with Madeira, Worcestershire sauce, and salt and pepper to taste and remove soup from heat. Soup may be prepared up to this point 3 days ahead (cool uncovered before chilling covered). Reheat over low heat but do not let boil.
Just before serving, stir in parsley.