Kappel Milk and Emmentaler Soup
Discover a mythical recipe from Swiss history, which for a time succeeded in uniting Protestants and Catholics in the middle of a battlefield.
At the start of the 16th century, Protestantism gained ground in eastern Switzerland, but the Catholic cantons resisted. In 1529 the canton of Zurich declared war on 5 Catholic cantons. On June 5 the two armies face each other. While a final mediation is attempted, soldiers from both sides fraternize in the middle of the battlefield. History has it that it was the Catholics who invited the Protestants, alongside whom they fought many battles, to dip bread in a cauldron filled with heated milk. It was perhaps this moment of grace that for a time allowed hostilities to be repelled. Where the cauldron was located today stands a stone commemorating this episode.
Today, Kappel's soup has been enriched with cloves, bay leaves, nutmeg, butter and cream, the bread has become crouton. Some claim it is the origin of the fondue. We put in whatever we want as long as the guests are happy and relieved to eat together rather than having to kill each other.
- 2/3 cups Swiss Emmentaler AOP
- 4 thin slices of bread
- 1 tablespoon of flour
- 2 eggs
- 3 cups of milk
- Salt pepper
Toast the slices of bread. Place them in the bottom of a soup tureen.
Dissolve the flour in the cold milk. Bring to a boil over low heat, until thickened, stirring.
Scramble the eggs. Gradually pour the milk over the eggs, whisking.
Return the soup to the heat, add the grated Swiss Emmentaler AOP; simmer. Season.
Pour the soup over the slices of bread. You can add chopped chives.