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Walnut Toast with leek and Orange Soup with

Gruyère AOC



250g tangy Gruyère AOC
350g leeks
1 onion
2 dessertspoons olive oil
800ml vegetable bouillon
250ml orange juice
Tabasco sauce
1 orange, untreated
25g walnuts
2 eggs
4 slices of light toast bread
1 dessertspoon thyme leaves
Salt and pepper


Cut leeks in thin rings. Finely chop onions and sauté in the oil, adding the leek for a few minutes. Add bouillon and simmer for about 10 minutes. Stir in orange juice, then season with salt, pepper and a few drops of Tabasco.

Finely grate orange peel and stir into soup. Peel orange, cut into 4 slices. Finely grate Gruyère; chop nuts coarsely; beat eggs. Mix cheese, walnuts and eggs together. Season to taste with salt and pepper.

Lightly toast bread in hot oven (220°C). Spread cheese paste on toast and top with orange slices. Bake in oven until cheese begins to melt. If possible, turn grill on too.

Heat soup briefly, garnish with thyme and serve with cheesy toast.


Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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