- 1 garlic head, cap removed
- olive oil
- 400 g onions, finely chopped
- 4 stalks celery, cut into slices
- 1.5 l vegetable or poultry broth
- 1 bouquet garni (thyme, bay leaf, parsley tied with string)
- 1 pinch of nutmeg
Bruschetta with Gruyère AOP
- 4 slices of bread, toasted
- 4 tbsp of grated Gruyère AOP
- salt, pepper
1. Preheat the oven to 200 °C. Place the garlic head in a square of aluminum foil. Pour 1 tablespoon olive oil into the papillote, season with salt and pepper and sprinkle with thyme.
2. In a bowl, mix the onion and celery with 1 tablespoon olive oil. Spread onto a baking sheet. Roast in the oven together with the garlic for 20 minutes. Set aside the garlic and vegetables.
3. In a thick-bottomed pot bring the broth to a boil. Add the onions and celery. Cover and continue to cook over medium heat for 10 minutes.
4. Crush the roasted garlic in a bowl and add it to the soup.
5. Preheat the oven grill. Sprinkle the bread slices with the grated Gruyère AOP. Leave them to brown under the grill for a few minutes. Set aside.
6. Remove the bouquet garni from the soup. Add the nutmeg and continue to cook for 1 minute. Divide the soup into bowls or soup plates. Serve with bruschetta au gratin.
Tip: Accompanied by a salad of young shoots flavoured with hazelnut oil, this soup is ideal as light lunch.