Herb soup is a light and flavorful first course, perfect for cold days. Originating from Italian cuisine, this soup is made with chard, leeks, frozen peas, French bread, Gruyere cheese, broth, olive oil, salt, and pepper. It is enriched with a broth base and enhanced with Gruyere cheese to achieve a rich and creamy taste. Easy to prepare and very versatile, this herb soup can be enjoyed on its own or accompanied by toasted bread croutons.
Boil the chard and leeks cut into pieces in salted water for 20 minutes
Drain everything and blend
Add the peas and cook the vegetables over high heat for 10 minutes
Place the slices of bread in a baking dish, pour the soup over them, season with salt and pepper, drizzle with some broth and a little olive oil, then sprinkle with grated Gruyere cheese and bake in a hot oven at 200 degrees to gratin for 20 minutes
Pot
Knife
Cutting Board
Store the herb soup in the refrigerator for up to 2 days.
This soup can be customized by adding other seasonal vegetables.
Italia
| Energy (kcal) | 107.49 |
| Carbohydrates (g) | 13.18 |
| of which Sugars (g) | 3.8 |
| Fat (g) | 2.91 |
| of which Saturates (g) | 1.68 |
| Protein (g) | 6.13 |
| Fiber (g) | 3.62 |
| Sale (g) | 0.29 |
