Title: Thurgau Potato Soup (Thurgau)
Categories: Soup Vegetable Swiss Beef
Yield: 5 Servings

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

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

Typed for you by Rene.Gagnaux@p19.f212.n301.z2.fidonet.org

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