Recipe - Thurgau Potato Soup (Thurgau)

5 cup Beef stock
1/3 pound Potatoes; raw, grated
One fourth pound White cabbage; julienned
Three fourths ounce Lard
Salt
Pepper
Nutmeg
Parsley; chopped
Chives; chopped
Marjoram; chopped
1 ounce Celery; thinly cut or sliced up
2 ounce Onions; chopped
3 One half ounce Lardoons of bacon

Boil the stock, then add the potatoes, cabbage, marjoram and celery. Season
and cook for 45 minutes.

Sweat the "lardons" and the onions separately in the lard and add to the
soup.

Garnish with chopped parsley and chives.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini