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Swiss cabbage soup
Description
The cheese on top of this soup changes from canton to canton. Expect Gruyere in French cantons, Emmentaler if you are in one of the German cantons, and Parmesan in Italian ones.
Ingredients
2 T
butter (use margarine or cooking oil if preferred) 2 sli
bacon (coarsely chopped) 2 T
onion (minced) 4 c
cabbage (white cabbage, shredded) 1⁄2 t
sage (dried) 1⁄4 t
pepper (or to taste) 1⁄4 t
salt (or to taste) 1 T
flour (white flour) 6 c
chicken broth 1⁄2 c
rice 4 T
Emmentaler cheese (grated)Instructions
- Heat butter in a a large pot. Fry bacon over medium heat.
- Add cabbage, sage, pepper, and salt. Sauté until cabbage is lightly browned, about 5 minutes. Add flour, stirring to coat cabbage.
- Add chicken stock and bring to a boil. Once it has reached the boiling point, add rice, turn heat to low and simmer, covered, for 40 minutes.
- Ladle soup into 4 soup bowls and sprinkle on top each 1 Tbs grated cheese before serving.
Notes
If you don't have it or don't want to make it, substitute 6 cups chicken stock with 6 cups water + 1 chicken stock cube.
The version of this soup I tried used long grain brown rice. Brown rice is healthier, but often a problem with the younger members of the family.
Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients werenot included in the nutrition information: salt and pepper to taste |
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