Gruyère AOC Chlorophyll Soup
Category : Appetizer
Preparation time :
30 min
Total time :
30 min
Portions :
4
- 100 g Gruyère AOC
- 1 sprig chervil
- 1 sprig basil
- 1 sprig flatleaf parsley
- 1 sprig tarragon
- 2 tbsp. slivered almonds
- 1 pinch coarse salt
DIRECTIONS:
Rinse and hull herbs.
Plunge into a large amount of boiling salted water and boil for 5 minutes.
Drain and quickly rinse herbs under cold water.
Blend with 1/2 glass cold water into a purée.
Gradually add cold water until mixture has the consistency of a light soup.
Brown almonds for a few minutes in a nonstick skillet over high heat.
Finely dice Gruyère AOC.
Warm herb soup over low heat, without boiling.
Arrange Gruyère AOC and almonds in a mound in the center of 4 dishes and pour soup in around them.
Emmentaler AOC Connoisseur
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Did you know ... ?
- Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
- Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
- Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
- Industrial farming is virtually nonexistent in Switzerland.
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