This was in an old illustrated french cookbook for families. Our kids loved this soup while growing up
INGREDIENTS:
7 Tbs butter
1 small white cabbage chopped finely
2 leeks thinly sliced
2 carrots diced
1-2 heads celeriac diced (I use celery)
1 onion finely chopped
1 medium potato diced
6 cups chicken stock
S&P
1/2 baguette in thin slices
1/4 cup grated Gruyere cheese
METHOD:
Melt 2 T butter, add cabbage, leeks and onion. Cover and cook over low heat until soft. Add rest of vegetable, pour in chicken stock and add seasonings. Bring to boil and simmer for about 1 hour. Spread butter on baguette slices and toast. Remove 2-3 spoonfulls of veggies, spread on baguette slice, sprinkle with Gruyere and bake 425 for 5-10 minutes until browned. Puree soup, wisk in remaining butter and serve with toasted bread on top.
