Root vegetable recipes: Soupe savoyarde

By Diana Henry Published: 9:55AM GMT 19 Feb 2010

Soupe savoyarde Photo: YUKI SUGIURA

Serves six to eight

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I prefer it made with a high proportion of carrots and parsnips, both for colour and sweetness (some versions major on leeks, others include celeriac). Traditionally you put the toast and cheese in the bottom of the bowl so that it melts under the soup, but you also find it with the bread and cheese on top, as with French onion soup. However you serve it, its great for the ski slopes, or just for keeping out the cold.

50-75g (1oz-2oz) butter

1 large leek or 2 medium, cut into rounds and washed

350g (12oz) carrots,

scraped and chopped

250g (9oz) parsnips,

scraped and chopped

100g (3oz) potato, peeled and cut into chunks

1 litre (1 pint 15fl oz) well-flavoured chicken stock

250ml (9fl oz) full-fat milk

6 slices country bread

150g (5oz) grated beaufort or gruyère cheese

Melt the butter in a large heavy-bottomed saucepan and add the vegetables, plus some salt and pepper. Turn the veg round in the butter, making sure it is well coated in fat. Add a good splash of water, cover the pan and set over a low heat. Sweat the vegetables, adding a splash of water every so often, for 35 minutes. This softens them and brings out the sweetness. Add the stock and more seasoning and bring to the boil. Simmer for 15 minutes the vegetables should be completely soft. Leave to cool before pureing (putting hot soup in a blender is very dangerous), then pour into a clean saucepan. Heat and add milk according to the flavour and thickness (you may want to add more, or a little water). Adjust the seasoning this is crucial.

Lightly toast the bread . Warm the soup until it is piping hot then ladle into bowls that can go under the grill. Float the toast on top and pile on the cheese. Put under a hot grill (set the bowls in a large roasting-tin to transport them) and cook until the cheese is melted and bubbling. Serve immediately.