Spring Soup with Filled Gougère Pastries

2hr 15m
Preparation/cooking time: ca. 60m + Allow to dry: ca. 45m + Refrigerate: ca. 30m

For 4 people

Nutritional Information

Contains 408 Kcal


  • 0.75 dl milk
  • 25 g butter
  • 75 g white flour
  • 50 g grated Gruyère
  • 2 pinches salt
  • a little pepper
  • 2 eggs, whisked
  • 125 g plain organic cream cheese
  • 1 tsp. mild mustard
  • 50 g cress, finely chopped
  • 1 dl cream, whipped until stiff
  • 1 shallot, cut into rings
  • 1 tbsp. olive oil
  • 1 clove of garlic, pressed
  • 150 g celery, cut into 7-mm-wide pieces
  • 1 litre vegetable bouillon hot
  • 1 dl dry white vermouth (e.g. Noilly Prat)
  • 100 g mini mange-tout, cut diagonally into thin strips
  • 1 bunch radish, cut in half and then into thin slices
  • salt and pepper to taste
  • 2 tbsp. chervil leaves

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  • Bring the milk and butter to the boil and reduce the heat. Add all of the flour and cheese at once, stir with a ladle for approx. 1 1/2 mins. until a smooth dough is formed which separates from the base of the pan.
  • Remove the pan from the heat, season. Gradually stir in the eggs until the dough is soft but not runny. Using 2 teaspoons, divide onto an oven tray lined with baking paper, creating 12 sufficiently well-spaced mounds each approx. 3 cm across.
  • Bake/dry for approx. 30 mins. in the centre of an oven preheated to 180°C. Don't open the oven at all! Then allow to dry out in the switched-off oven with the door propped ajar for about 15 mins. Remove from the oven and leave to cool a little on a cooling rack.
  • Filling: Combine the cream cheese, mustard and cress. Carefully fold in the whipping cream, season. Cover the mixture and leave to chill for approx. 30 mins. Halve the Gougères crossways and divide the filling into them.
  • Heat the oil and sauté the shallot and garlic. Add and sauté the celeriac. Add the stock, bring to the boil, reduce the heat. Cover the soup and simmer for approx. 15 mins., add the sugar snaps and simmer for approx. 3 mins. Add the Noilly Prat and radishes and heat gently, season. Plate up the soup and sprinkle with chervil. Serve with the Gougères.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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