Servings: 4 as a main course, 6 as an appetizer
Large sage-laced Gruyère croutons offer a crunchy contrast to this silky, creamy soup.
For more holiday-worthy soup and starter recipes visit The Guide to Thanksgiving Dinner.
Make Ahead Tips
The soup can be made (without the croutons) up to 3 days ahead. Cool, cover, and refrigerate. Reheat to serve.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This soup needs a lot more seasoning than the recipe calls for. I added additional garlic, pepper and salt. I also put some nutmeg in. Once spiced up it is a nice soup. I followed the direction to add the cheese before pureeing. Then I pureed with a stick blender. The cheese got gooey and stuck to the blender. A pain to clean up. Would add the cheese after puree if I make it again.
The soup was bland and didn't have depth of character. I added other flavors to it to bring it to life.
We make this every thanksgiveing. This soup is amazing. The only modification we made is that we use the bock cheese we find in the dairy section because we don't know where to find gruyre cheese where we live. You should defenetly try it out you will be very pleased.
Made this soup just before Thanksgiving - on the second night we added roasted garlic head and additional 1/2 cup of Gruyere Cheese which really added to the flavor, it was too bland for us with out additional garlic - as I always roast garlic heads for Thanksgiving is was just there to be added.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?