Soup Savoy Style, Soupe Savoyarde

Clean the vegetables and cut them into small pieces. Leave half of the butter in a saucepan and cook the vegetable cubes in it at low temperature for about 15 minutes.

In a large saucepan, cook the peeled and chopped potatoes in two liters of water. Then add the stewed vegetables to the potatoes and season with salt and freshly ground pepper.

Dice the bread and roast it in the remaining butter to make croutons. About ten minutes before serving, add milk to the saucepan, but do not let it bubble up.

Fill the soup into a tureen and add the croutons to the soup and cover with the cheese slices. A dry white wine is recommended for this.

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