I nearly forgot to finish my potée / potée soup series. Here's the last meal we had of the potée vegetables and meats transformed into soupe.
It had never occurred to me, I believe, to put bread and cheese on a soup like this one. Even though, for years one of my favorite soupes has been the classic bistrot or café specialty called soupe à l'oignon gratinée. I've posted many times about French Onion Soup on this blog — almost every winter going back as far as 2006 and as recently six or seven months ago. Why had I never thought of treating vegetable soup the same way?
Walt thinks this was his suggestion, and that wouldn't surprise me. The soupe I had made with veal, pork, winter vegetables and potée broth might be a good candidate for an onion-soup-style gratinée. What you do is heat up the soupe and pour it into oven-proof soup bowls. Float two or three thick slices of slightly dry (or toasted) French baguette on each bowl of soup, and then put on top of the bread a couple of handfuls of grated "Swiss" cheese like Comté, Emmental, Beaufort, Abondance, or Gruyère.
Set the cheese-covered bowls of soupe chaude in a hot, hot oven — remember, the soupe itself is already hot — and wait a few minutes for the cheese to melt and the golden gratin to form. Take burning-hot bowls out of the oven very carefully and serve them steaming hot at the table. Eat the soup-softened bread, melted cheese, diced vegetables and meat, and the clear potée broth with a large soup spoon. Don't burn your mouth!
This is a brilliant idea. I make vegetable soup all the time and this would change it into a complete meal.ReplyDelete
Walt says he thinks the bread and cheese was his idea. He's probably right. We collaborate on things like this.Delete
Great idea...looks really good.ReplyDelete
Thanks for the good comment. It was really good...Delete
Genius to do it this way. Soupe à l'oignon is probably my favorite. Comfort food, cold outside, warm inside.ReplyDelete
: ^ )Delete
That does look delicious, I love of bowl of soup and the au gratin top looks good, and as you said why limit yourself to just serving it on onion soup.ReplyDelete
Looks absolutely favulous!ReplyDelete
Oops, I invented a new word-- HA!Delete