The dauphinoise soup: French regional food series

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella

Emmental is a good substitute with similar melting properties.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Homemade broth is healthier and can be made from scraps.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

Slice leeks, carrots, and onions thinly.

Rinse the white beans and measure all ingredients.

Melt 1 tablespoon of olive oil and some butter in a small stock pot over medium heat until foamy.

Add sliced leeks, carrots, and onions to the pot; cook gently for 15 minutes without coloration.

Add beef stock and the rinsed white beans and tomatoes to the pot.

Add 1 teaspoon of rock salt and mix everything gently.

Top up with half a liter of filtered water.

Raise the heat to bring the soup to a simmer, then reduce heat to very low and cook gently for 30 minutes.

After 30 minutes, add 2-3 tablespoons of cream and chopped parsley; mix well and let cook for another 5 minutes.

Serve the soup with extra white beans and garnish with parsley, accompanied by toasted bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens