Thurgau potato soup (thurgau)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Beef stock |
| ⅓ | pounds | Potatoes; raw, grated |
| ¼ | pounds | White cabbage; julienned |
| ¾ | ounce | Lard |
| Salt | ||
| Pepper | ||
| Nutmeg | ||
| Parsley; chopped | ||
| Chives; chopped | ||
| Marjoram; chopped | ||
| 1 | ounce | Celery; thinly sliced |
| 2 | ounces | Onions; chopped |
| 3½ | ounce | Lardoons of bacon |
Directions
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