Cabbage And Emmental Soup Recipe

Ingredients

1 small Napa Cabbage

3 medium carrots, grated

200 grams celeri-rave, grated

6 turnips, grated

200 grams emmental cheese, coarsely grated

150 grams diced bacon

1/2 liters chicken stock

salt and pepper

Preparation

Chop cabbage into large pieces. Cube emmental cheese into bite size pieces. Blanche the bacon in boiling water for 1 minute, drain and add stock. Bring to a boil and vegetables. Simmer until tender, 8 to 12 minutes. Serve, sprinkled with the emmental cheese.