Vegetable Potage with Comté Crisps | culture: the word on cheese
This soup gets whizzed together in less than thirty minutes. Dunk a Comté crisp into the soup, take a cheesy bite, and welcome to heaven!
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Ingredients
- ¼ cup extra virgin olive oil (plus more for brushing crisps)
- 2 medium onions (diced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 1½ teaspoons salt (divided, plus additional for seasoning)
- ½ teaspoon freshly ground black pepper (plus additional for seasoning)
- 2 large garlic cloves (coarsely chopped)
- 1½ pounds sweet potatoes (2 medium, peeled and cut into ½-inch dice)
- 2 bay leaves
- 4 sprigs thyme
- 1 lemon wedge
- ½ baguette (cut on the diagonal into ½-inch slices)
- 1 cup packed shredded Comté (2½-ounces)
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