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POTAGE DE PANAIS ET SES CROÛTONS EN GRILLED CHEESE À LA RACLETTE DE COMPTON

Parsnip soup with Compton’s Raclette grilled cheese croutons

Source: http://fromagesdici.com

INGRÉDIENTS :

    15 ml (1 tbsp.) Butter
    1 leek, thinly sliced
    750 ml (3 cups) peeled and sliced parsnips
    1 liter (4 cups) chicken or vegetable broth
    250 ml (1 cup) milk
    Salt and ground pepper
    30 ml (2 tbsp.) Chopped fresh parsley
    4 slices multigrain bread
    150 g (5 oz.) Sliced Compton’s Raclette
    Your choice of baby greens (snow peas, beets, radishes, etc.)

PRÉPARATION :

    Melt butter in a large saucepan over medium heat and cook leek and parsnips for 5 minutes. Add chicken broth and milk, then salt and pepper.
    Simmer covered for 15 to 20 minutes or until parsnips are tender.
    Purée soup in a blender until smooth. Return to saucepan, add parsley, and adjust seasoning.
    Heat a skillet over medium. Butter one side of bread slices and place two in hot skillet, buttered side down.
    Divide cheese evenly between slices in skillet and top with remaining slices, buttered side up.
    Cook for 3 to 4 minutes, then turn over and cook for 4 to 5 minutes or until both sides are golden and cheese is melted.
    Place grilled cheese sandwiches on a cutting board and cut into 1.25 x 1.25 cm (½ x ½ in.) cubes.
    Serve soup garnished with grilled cheese cubes and greens.

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