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The Swiss Way to Make a Good Soup

Sadhvi
Sadhvi

There’s nothing like a blizzard in Spring to make me want soup for dinner.  My favorite weatherman Ray said we would get snow flurries with high winds all day and night, but being the type of guy he is, he didn’t come out and say, “OMG. This rare and deadly combination is coming straight for us, and there’s no where to run!!!”.  Thank you Ray for just reporting the weather.  And Thank You Dear Jesus for making the sun shine all day today, with the bluest sky, and melting all the snow.  Amen.

I learned how to cook while living in Switzerland.  I love just about everything Swiss, including the food.  Quite possible my favorite sweet treat is a nice Linzertorte…and the easy recipe for that is right here.

Those Swiss are so practical about everything!  There are packets already made up with the five vegetables needed to make a delicious soup in every grocery store.  They even put a bay leaf or two in!  Just these 5 vegetables give such a  flavorful and satisfying soup that there is really no reason to vary it, it’s the best soup base – period.  Try it and I know you will agree.

I chop up the onions, and put them in the bottom of my pressure cooker pot with a few turkey necks, or chicken wings or legs (to get that full flavor of the bone marrow) while I’m cleaning the leek, the carrots, chopping the celery root up, and the cabbage.  It’s all getting nicely carmamelized, while I add some salt, some pepper, a couple of bay leaves, and water.  I always add a spoon of vinegar too, to help bring out the marrow (you don’t  taste it in the end, by the way).

After about 20 minutes or so, the soup is ready to eat, and so are we!  A few large pieces of bread, a glass of wine, and it’s a very nourishing meal.

I hope you are enjoying the thoughts of the spring, and the longer days and light, because they are…I can feel it!

Swiss Soup Vegetables
Swiss Soup Vegetables