Zuppa di verdura della evi – Eve’s Vegetable Soup (Switzerland)


Cooked for the Swiss entry in The World Cup and Plate challenge. The recipe has been adapted from the Swiss Winter in the Alps: Food by the Fireside cookbook by Manuela Darling-Gansser. A filling warm meal perfect for winter.

15g butter, unsalted
2 tbsps extra virgin olive oil
2 lamb or veal shanks
1 onion, sliced
1 turnip, diced
4 carrots, sliced
bunch of silverbeet, sliced
2 litres of water
parsley, chopped

  1. Heat the butter and oil in a saucepan, and brown the meat on all sides. Remove them to a plate, and brown the onion.
  2. Add the turnips and carrots and cook until they start  to change colour.
  3. Add the silverbeet and water and let the soup simmer for about an hour.
  4. Remove the bones. Scrap out any marrow and return it to the pot. Break up any large pieces of meat with a wooden spoon.
  5. Stir the parsley through the soup and season to taste.

Serves 2.

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