Preparation
Boil the diced potatoes and sliced onions in the water, milk, and salt.
Add the sliced wild spinach and nettles. Cook for 45 min to 1 hour.
Add the pasta (cornettes) and cook for another 10 min.
Add the double cream, and heat gently without bringing to a boil.
Slice the Gruyère AOP into the bowls and pour the hot soup over it.
Tips !
- You can also cook a piece of bacon in the soup for extra flavor.
Recipe from the book : « Cuisine & Traditions au Pays de Fribourg ». Editions la Sarine.
For 4 people
Preparation : 90 min
Cooking : 45 to 60 min
Ingredients and products
- 10 potatoes
- 2 onions
- 1 handful of wild spinach
- 1 handful of nettles
- 1 l of milk
- 2 l of water
- 200 g cornettes (short pasta)
- Salt
- 3 dl double cream
- Gruyère AOP, sliced
