Kappeler Milchsuppe (Kappeler Milchsuppe)
Overview
Kappeler Milchsuppe is a Swiss milk soup with bread, remembered as the soup of peace. Milk is heated with a clove, a bay leaf and a little grated nutmeg and seasoned with salt. Egg yolks are beaten with cream and stirred into the hot milk off the boil to give it a smooth, light body. Cubes of bread, fried in butter until crisp and golden, are put into the bowls and the soup is poured over them just before serving, so that the croutons still crunch at the first spoonful. It is a mild, comforting soup, and many Swiss families still make it on the anniversary of the Kappel milk soup.
History
In 1529, during the First War of Kappel, the armies of Catholic central Switzerland and of Protestant Zürich faced each other at Kappel am Albis. While the leaders negotiated, soldiers from Zug brought a pot of milk to the border and the Zürich men supplied bread, and both sides ate the soup together. A milk soup stone near Ebertswil marks the spot, and Albert Anker painted the scene in 1869. In 2006 Federal Councillor Pascal Couchepin served the soup to settle a dispute between St. Gallen and Zürich.
Main ingredients
Milk, bread, egg yolks, cream, butter, nutmeg. The soup is built on creamy spiced milk with croutons and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Egg soups · More soups from Switzerland
Recipe
Method
- 1
Fry the bread cubes in the butter until crisp and golden.
- 25 min
Heat the milk with the clove, bay leaf, nutmeg and salt and simmer gently for 5 minutes.
- 3
Remove the clove and bay leaf.
- 4
Beat the yolks with the cream, stir in a little hot milk, then stir the mixture into the pan off the heat.
- 5
Put the croutons into bowls, pour the soup over them and sprinkle with chives.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
