| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Swiss | Soups, Swiss, Vegetables | 5 | Servings |
INGREDIENTS
| 5 | c | Beef stock |
| 1/3 | lb | Potatoes, raw grated |
| 1/4 | lb | White cabbage, julienned |
| 3/4 | oz | Lard |
| Salt | ||
| Pepper | ||
| Nutmeg | ||
| Parsley, chopped | ||
| Chives, chopped | ||
| Marjoram, chopped | ||
| 1 | oz | Celery, thinly sliced |
| 2 | oz | Onions, chopped |
| 3 1/2 | oz | Lardoons of bacon |
INSTRUCTIONS
Boil the stock, then add the potatoes, cabbage, marjoram and celery. Season and cook for 45 minutes. Sweat the "lardons" and the onions separately in the lard and add to the soup. Garnish with chopped parsley and chives. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 111
Total Fat: 12.4g
Cholesterol: 17.4mg
Sodium: 2005.4mg
Potassium: 481.9mg
Carbohydrates: 25.3g
Fiber: 1.3g
Sugar: 6.6g
Protein: 7.1g