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Soupe au fromage
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Soupe au fromage
Soupe au fromage is a cheese soup belonging to the peasant tradition in the south of Massif Central, France. Also known as the aftermath feast day soup, it was brought to the bride and groom's room on their wedding night.
The cheese used to make it is still a subject of controversy between supporters of the laguiole or of the cantal. Celebrated by Alphonse Daudet in his Contes du lundi, this soup has been part of all the local festive meetings (contest, ball, votive party, etc.) for several decades, and every year, the best is distinguished at a world championship.
This soup, which is part of the "hearty dishes of winter", should not be confused with the French onion soup.
Made the old-fashioned way, it had to "miger" by the fire all day, in a cantou, and it fed a family of peasants after a day's work. Traditionally, she often used the early morning after the holidays. Currently, it is still used in the afternoons of the party, on the days when it is very cold, at a wedding, in the early morning, when the bride and groom went to bed. A custom of Rouergue is that it is brought to the newlyweds, in their room. It is then served in a chamber pot reserved for this purpose and which has an eye painted at the bottom.
In addition, since 2008, the commune of Viane organizes every year, at the beginning of spring, the world championship of cheese soup.
If in this soup, everyone agrees to proclaim that onions are essential, it has never been decided on the origin of the cheese to be used, namely laguiole, or cantal. Some swear by the laguiole, for others, it is unthinkable to use a cheese other than the cantal. Rare are those who, abandoning the parochial spirit, encourage to use grated gruyere in which will have been mixed laguiole or cantal.
It takes onions, grated cheese, stale country bread, or slices of hard bread, dry white wine, butter, flour, pot-au-feu broth, then salt and pepper, Garlic cloves, cabbage leaves, or a tomato can be added to it optionally.
After browning the minced onions, garlic cloves and cabbage cut into strips in butter, sprinkle with flour and add a chopped tomato, mix and moisten with the white wine, then put the broth, pepper and salt. Let it cook covered,
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Soupe au fromage
Soupe au fromage is a cheese soup belonging to the peasant tradition in the south of Massif Central, France. Also known as the aftermath feast day soup, it was brought to the bride and groom's room on their wedding night.
The cheese used to make it is still a subject of controversy between supporters of the laguiole or of the cantal. Celebrated by Alphonse Daudet in his Contes du lundi, this soup has been part of all the local festive meetings (contest, ball, votive party, etc.) for several decades, and every year, the best is distinguished at a world championship.
This soup, which is part of the "hearty dishes of winter", should not be confused with the French onion soup.
Made the old-fashioned way, it had to "miger" by the fire all day, in a cantou, and it fed a family of peasants after a day's work. Traditionally, she often used the early morning after the holidays. Currently, it is still used in the afternoons of the party, on the days when it is very cold, at a wedding, in the early morning, when the bride and groom went to bed. A custom of Rouergue is that it is brought to the newlyweds, in their room. It is then served in a chamber pot reserved for this purpose and which has an eye painted at the bottom.
In addition, since 2008, the commune of Viane organizes every year, at the beginning of spring, the world championship of cheese soup.
If in this soup, everyone agrees to proclaim that onions are essential, it has never been decided on the origin of the cheese to be used, namely laguiole, or cantal. Some swear by the laguiole, for others, it is unthinkable to use a cheese other than the cantal. Rare are those who, abandoning the parochial spirit, encourage to use grated gruyere in which will have been mixed laguiole or cantal.
It takes onions, grated cheese, stale country bread, or slices of hard bread, dry white wine, butter, flour, pot-au-feu broth, then salt and pepper, Garlic cloves, cabbage leaves, or a tomato can be added to it optionally.
After browning the minced onions, garlic cloves and cabbage cut into strips in butter, sprinkle with flour and add a chopped tomato, mix and moisten with the white wine, then put the broth, pepper and salt. Let it cook covered,