soupe a la pierre (stone soup)
- Categories
- None
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 | Big onion |
| 1 | Handfull spinach |
| 50 grams | Butter |
| 1 teaspoon | Semolina; (solet in Hebrew) |
| 1½ litre | Water |
| 1 | Handfull angel hair noodles |
| Salt; pepper, muscade to taste | |
| 1 | Stone |
| 1 decilitre | White wine |
| 100 grams | Shreeded cheese |
Source: Recettes de nos grand-meres au Pays d'Enhaut Shred the spinach and onion. Melt the butter, add the semolina and fry adding the onion and spinach, stiring all the time. Cover with water, add the noodles and spice to taste. Add the stone, and cook for about 20 minutes. Then add the wine and continue cooking few minutes. Serve the soup on the shreded cheese.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@...> on Oct 26, 1998, converted by MM_Buster v2.0l.
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