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This recipe first appeared in Woman’s Day.
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Ingredients
Gruyère twists
Method
1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.
2.In a large saucepan, melt butter on medium. Sauté onion, leek, red onion, shallots, garlic and thyme for 12-15 minutes, stirring occasionally until lightly caramelised. Add stock and potato. Bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes until tender.
3.For the gruyère twists: Spread 1 sheet of pastry with mustard and sprinkle with cheese. Season. Place second pastry sheet on top, pressing together. Cut into 10 equal strips. Holding each end, twist strip and place on tray. Bake for 12-15 minutes until golden and crisp.
4.Using a stick mixer, purée soup until smooth. Season to taste.
5.Just before serving, stir spring onion through. Dollop with crème fraïche, then sprinkle with chives and fried shallots. Accompany with gruyère twists.