Soupe a la pierre (stone soup)

Yield: 1 servings

Measure Ingredient
1 \N Big onion
1 \N Handfull spinach
50 grams Butter
1 teaspoon Semolina; (solet in Hebrew)
1½ litre Water
1 \N Handfull angel hair noodles
\N \N Salt; pepper, muscade to taste
1 \N 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.

Similar recipes