Geneva Vegetable Soup from Mother Royaume
A hearty vegetable soup with smoked bacon and root vegetables. The vegetables provide fiber, while the resting time deepens the flavor.
Ingredients: water (3000 g), bacon (150 g), cabbage (400 g), carrot (140 g), turnip (110 g), spinach (150 g), onion (100 g), leek (100 g), pasternak (80 g), celery (75 g), butter (40 g), table salt (5 g).
Slice the white part of the leek into rings, the onion into wide half-rings, and the bacon into 1.5–2 cm cubes.
Melt the butter in a hot pan and fry the bacon, onion and leek until lightly browned, then remove the pan from the heat.
Cut the cabbage, carrot, turnip, spinach, parsnip and celery root into 1.5–2 cm cubes. Put the vegetables and water in a pot, bring to a boil and simmer for 10 minutes.
Add the fried bacon, onion and leek to the soup, season with salt and simmer for another 10 minutes. Add the spinach and continue simmering for 15 minutes more.
Turn off the heat and leave the soup to stand for several hours so the flavor develops. Reheat it immediately before serving.
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