Soupe de Chalet (Soupe de chalet)
Overview
Soupe de chalet, chalet soup, is a rich alpine soup from the canton of Fribourg in Switzerland. Cubed potatoes and sliced onions are simmered in a mixture of water and milk with salt, then wild spinach, nettles or other greens from the meadow are added and cooked until soft. Short pasta, such as cornettes, goes in for the last few minutes, and the soup is finished with the thick double cream of the Gruyère region, heated gently without boiling. Slices of Gruyère cheese are put in each bowl and the hot soup is poured over them, so the cheese melts into long strings.
History
Soupe de chalet was the evening meal of the herdsmen who spent the summer with their cows in the mountain huts, or chalets, of the Gruyère and Fribourg Alps. They cooked it in a cauldron with what they had at hand: milk, cream and cheese from their own work, potatoes and pasta carried up from the valley, and greens picked near the hut. It is now one of the best-known specialities of Fribourg and is served in mountain restaurants.
Main ingredients
Potatoes, milk, cream, spinach, short pasta, gruyère cheese. The soup is built on milk and cream with cheese and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Potato soups · Cheese soups · Spinach and greens soups · More soups from Switzerland
Recipe
Method
- 130 min
Simmer the potatoes and onions in the milk and water with salt for 30 minutes.
- 215 min
Add the greens and cook for another 15 minutes.
- 310 min
Add the pasta and cook for 10 minutes.
- 4
Stir in the cream and heat without boiling.
- 5
Put the cheese in the bowls and pour the hot soup over it.
- ✓
Serve. About 1h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
