Soupe de Chalet – Swiss Cheese Soup

Healthy, quick and easy to prepare this recipe comes from the Fribourg region of Switzerland. This recipe is sometimes recommended as an alternative to a fondue.


1 tablespoon butter
150 g leeks, cut into thin strips
1 onion, finely chopped
1 kohlrabi, diced
1 carrot, diced
500 ml vegetable stock
50 g pasta (e. g. macaroni)
2 tablespoons milk
1 tin butter beans (430 g)
200 ml cream
100 g baby leaf spinach
50 g grated Gruyère
1 pinch nutmeg
a little pepper


Melt butter in a pan, add thinly cut strips of leek and finely chopped onion to pan to sweat slowly.

Add diced kohlrabi and diced onion, continue to cook. Add vegetable stock, bring to a boil then reduce heat, cover and simmer for about 10 minutes.

Add pasta and milk, bring to boil once again, reduce heat and let simmer for another 10 minutes. Drain and rinse 1 can of beans, add to pan along with cream, spinach and cheese.

Let warm through over low heat. Before serving ad pepper and nutmeg to taste.

Credit: My Switzerland