This soup was prepared in chalets in the days when the shepherds had no possibility of obtaining fresh vegetables during the high pasture grazing season.
It is mainly composed of wild mountain herbs, milk, potatoes, macaroni, cream and Gruyère AOP.
Soupe de Chalet recipe for 6 persons
- 10 potatoes
- 2 onions
- one handful of wild spinach
- one handful of nettles
- 1 liter of milk
- 2 liters of water
- 200 grams of cornets
- Gruyère cheese cut into strips (be sure to use true Gruyère AOP)
Cook cubed potatoes in water, milk and salt. Add thinly sliced onions. Cut nettles into slices. Add nettles and spinach to potatoes and cook for 45 min. to an hour. Add the cornet and cook another 10 min. Add the cream and lower heat to a simmer. Place sliced cheese on a plate and pour soup over cheese. You can add bacon to vary taste.