Gruyère & vegetable soup - Good Food Middle East
Roz Denny creates a delicously rich, wintry and cheesy soup – serve with a hunk of crusty bread
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Grater
- Kitchen scale
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Ladle
- Soup bowl
- Colander
Ingredients
- 1 medium leek
- 1 medium carrot, peeled
- 1 small potato weighing about 175g/6oz, peeled
- 1 stick of celery or half a small bulb of fennel
- 1 medium onion
- 50g butter
- 2 tbsp olive oil
- 4 sprigs of thyme stripped of their leaves or 2 pinches of dried thyme
- 2 tbsp plain flour
- 700ml vegetable stock or chicken stock (using a cube)
- 300ml milk
- 1 small head broccoli, trimmed into small florets, stalk discarded
- small handful of flat-leaf parsley leaves, roughly chopped
- 140g Gruyère, coarsely grated
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