Auvergne soup

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 500 g potatoes
• 2 500 g turnips
• 3 1 onion
• 4 30 g butter
• 5 1 litre water
• 6 1 chicken stock cube (optional)
• 7 150 g Saint-nectaire
• 8 4 slices bread
• 9 30 g butter
• 10 salt
• 11 pepper
• Total weight: 2,535 grams

Times:

Preparation	Cooking	Start to finish
35 min.	20 min.	55 min.

Step by step recipe

1	Peel and wash 500 g potatoes, then slice thinly (a mandolin is ideal for this). Set aside.
2	Prepare 500 g turnips, wash and slice thinly. Set aside.
3	Prepare and chop 1 onion.
4	In a large saucepan over medium heat, melt 30 g butter then add the minced onion, salt and pepper. Cook for 1 or 2 minutes, stirring, without browning.
5	Pour in the potatoes and turnips, salt and pepper again and stir well for 2 or 3 minutes.
6	Pour in 1 litre water and possibly 1 chicken stock cube, stir and cook...
7	...until the turnips are tender.
8	Blend, then check seasoning. Keep warm, covered.
9	Cut 150 g Saint-nectaire into small cubes, then set aside.
10	Cut 4 slices bread into small cubes.
11	Brown to taste in a small frying pan with 30 g butter.
12	Divide the croutons and diced Saint-nectaire among your guests' bowls or plates.
13	Pour soup generously over the top, and enjoy.

Remarks

Blending the cooked vegetables is not essential, as it gives the recipe a more rustic feel.
The stock cube isn't essential either - it's up to you.
The recipe could of course be adapted with other vegetables or cheese, but it wouldn't be the same delicious Auvergne soup.

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