(serves 6)
- 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
- salt
- Gruyère cheese cut into strips (be sure to use true Gruyère AOC)
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.
- 2 onions
- one handful of wild spinach
- one handful of nettles
- 1 liter of milk
- 2 liters of water
- 200 grams of cornets
- salt
- Gruyère cheese cut into strips (be sure to use true Gruyère AOC)
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.
