There’s something therapeutic about homemade soup after a long day of work. This Gruyère Soup was a nice alternative to a cheddar soup (although I do love cheddar soup too). If you like Gruyère, you should definitely give this a try.
Credit: The Essential James Beard Cookbook by James Beard
4 tablespoons unsalted butter, melted
4 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon or more Dijon mustard
2 cups chicken stock
2 1/2 cups shredded Swiss Gruyère cheese (make sure it’s from Switzerland)
Croutons, for garnish
Finely chopped fresh flat-leaf parsley for garnish
Whisk the melted butter and flour in a medium saucepan and cook over very low heat for several minutes. Add in the milk and continue whisking until simmering and slightly thickened. Whisk the mustard into the stock in a medium bowl. Stir into the milk mixture and heat through. Gradually stir in the cheese and season with a dash or two of Tabasco, stirring until the cheese is just melted. Correct the seasoning, adding a little salt, if necessary. Serve in heated cups or soup plates, adding a few croutons to each and a bit of finely chopped parsley.