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Chäässuppä - Cheese Soup

The canton of Uri is one of the oldest Swiss cantons, being one of the founding cantons of the confederation! He is known for his legendary William Tell, a native of Altdorf, the capital of the Canton. This German-speaking canton in central Switzerland signed the federal pact in August 1291 with the cantons of Schwyz and Unterwalden, which was at the origin of the Swiss Confederation. This pact promised a perpetual alliance against Austria and any foreign domination.

In the central square of Altdorf stands the statue of the famous legendary hero of independence, William Tell. It was for failing to salute a pole representing Austrian imperial power that he was reportedly ordered to shoot a crossbow bolt at an apple placed on his son's head.

Sparsely populated region, mainly devoted to dairy farming and forestry agriculture, the canton of Uri offers magnificent landscapes to visitors. It is possible to explore the canton on foot thanks to the Chemin de la Suisse: 22 miles which leads around Lake Uri. The canton ends in a tunnel, that of the Gothard, the longest road tunnel in the world, of 35 miles.

Chäässuppä Recipe

Chäässuppä, as it is called in the Uranese dialect, is a dish of peasant origin. It is served with a prune compote or salted potatoes and salad.

Ingredients

Serves 4 

Preparation 15 min. Cooking 25 min.

  • 3/4 lbs bread from the day before, sliced
  • 2 onions, cut into strips
  • 2/3 cup of bacon
  • 1 cup of Sbrinz AOP, coarsely grated
  • 5 cups of beef broth

Preparation 

Distribute the bread on a wire rack and the onions and bacon on a baking sheet lined with baking paper.

Slide the rack into the upper half of the oven and the baking sheet into the lower half.

Cook for approx. 10 min in an oven preheated to 350° F (rotating heat).

Remove, let cool a little.

Arrange the bread in layers in the soup tureen, alternating with the onions, bacon and Sbrinz AOP, finish with the cheese. Drizzle with the broth.

Cooking: approx. 25 min in the middle of an oven preheated to 350° F (rotating heat).

Serve with a prune compote.

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