Herb soup is a light and flavorful first course, perfect for cold days. Originating from Italian cuisine, this soup is made with Swiss chard, leeks, frozen peas, French bread, Gruyère cheese, broth, olive oil, salt, and pepper. It is enriched by a broth base and enhances with Gruyère cheese for a rich and creamy taste. Easy to prepare and very versatile, this herb soup can be enjoyed alone or accompanied by toasted bread croutons.
Boil the Swiss chard and leeks cut into pieces in salted water for 20 minutes
Drain everything and blend
Add the peas and put the vegetables on 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 a bit of broth and a thread of oil, then sprinkle with grated Gruyère and put in a hot oven at 200 degrees to gratin for 20'
Pentola
Coltello
Tagliere
Store the herb soup in the refrigerator for up to 2 days.
This soup can be customized by adding other seasonal vegetables.
Italy
| 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 |
