| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Swiss |
Soups, Vegetables, Swiss |
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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