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

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