Tuesday, May 17, 2011

Gougere Soup Bowls!

gougere soup bowls recipe from cherryteacakes.com
I've been MIA for the last week. Thanks to technological issues, and traveling I haven't posted in what feels like forever. My over achiever tendencies are on red alert and I'm failing miserably. Last night I actually left ice cream sitting on my stairs. First of all, how does that even happen? There is no reason for ice cream to ever be on the stairs, and there is especially no reason, at all, whatsoever to abandon ice cream. You know when I realized this? Oh about the time I arrived at my friends' house for dinner....to which the ice cream should have been taken. Yep. The last week has left me drained, with a horrible case of heat exhaustion and a determination to not do anything for a few weeks. Just get back to normal: three posts a week, a few examiner posts, and free time to relax. It's all I've wanted for months, and now it is here. I'm starting my summer vacation early.

To kick of my cooking freedom: gougere swiss potato soup bowls! A lovely appetizer and party treat!

Gougere Swiss Potato Soup Bowl
for the soup:
10 potatoes
Kosher Salt
Cream or Half & Half
5 slices bacon
1/4 cup chopped green onions
Dash each of nutmeg
shredded swiss and gruyere cheeses
for the gougeres:1/2 cup water
1/2 cup skim milk
½ cup unsalted butter, cut into tablespoons
Large pinch of kosher salt
1 cup all-purpose flour
4 large eggs

Preheat the oven to 400. Line two baking sheets with parchment paper.

Boil and mash potatoes, and mix in the butter, kosher, salt, and cream. Crisp the bacon and finely crumble it. Add to mashed potatoes along with nutmeg. Add enough cream or half & half to give the consistency of cream soup.

Make the gougeres.

In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.

Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one.

Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.

Bake for 20-25 minutes, until puffed and golden brown. Cut tops off each gougere and fill with soup.

Sprinkle crumbled bacon and grated gruyere cheese over the top and brown lightly in the oven. Serve piping hot.


  1. This looks absolutely incredible. MMMmmMmm potatoes!

  2. These are so adorable! Love the mini-serving of soup!

  3. This looks delicious! Thanks for sharing! Might try them out today!

  4. This looks amazing!
    I love everything about it

  5. Oops - ice cream everywhere! These gougere bowls are gorgeous!

  6. This looks so amazing. It is cold and rainy here today. I really wish I could snap my fingers and have this waiting for me to eat for dinner.

  7. This looks amazing! I am not usually a fan of potatoes, but you make it look so good!

  8. These are too cute and look delish! I really want to try to make gougeres.

  9. Welcome back! I hope that your spirit and energy are revived. It sure looks that way with this recipe. I hope that you made a lot of them because I think I could eat a dozen of them all on my own. I love them.

  10. hahaha ice cream on the stairs, glad to hear i'm not the only one with a distracted brain (not sure at what point i lost mine)....
    this soup looks so delicious and pretty.

  11. That looks INCREDIBLE!
    Haha, I do stuff like that too :)
    Once I left my cell phone in the back of my pantry lol :)

  12. These look delicious and your pictures are gorgeous!! :)

  13. They look like heaven in a pastry bowl. Amazing!

  14. Oh wow, these look absolutely delicious! I love this take on baked potato soup.

  15. It's beautiful, and looks extremely delicious!

  16. These look soooo good~a modern day comfort food:) Reading about your ice cream incident makes me feel a little better to know that I'm not the only one experiencing such madness:) Sounds like you ARE ready for vacation!

  17. What a clever idea! These look great for entertaining. Classic but creative and modern at the same time.

  18. I love gougères! And yours are original, they look perfect

  19. ooooh yum! Gorgeous photos too. Cheesy-goodness and vacationing a little early? HEck yeah! Great post.

  20. I love your picture, they are so beautiful. This recipe is the simplest potato soup recipe I've ever seen, just thinned mashed potatoes?! At first I thought you had left off the measurements and then I thought, oh great a "just a little of this and that" recipe (I'm not very good at those) but if it's mashed potatoes....I can swing that.

  21. These look wonderful.I am sure they are very tasty.


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