Geneva’s Soupe de la Mère Royaume
Dive into a Bowl of History: Soupe de la Mère Royaume (Soupe de l’Escalade)
Looking for a hearty and flavorful soup with a fascinating backstory? Look no further than Soupe de la Mère Royaume, also known as Soupe de l’Escalade! This traditional Swiss soup isn’t just a delicious meal; it’s a culinary reminder of a pivotal moment in Geneva’s history.
A Soup Born of Defense: The name Soupe de l’Escalade (Soup of the Scaling) refers to the events of December 11, 1602, when the Duke of Savoy attempted to scale the city walls of Geneva with his troops. The courageous Genevans successfully defended their city, and the tradition of making this soup began as a way to commemorate the victory. Originally, the soup was prepared by women who participated in the defense, and it was distributed to the citizens.
This isn’t your average vegetable soup. Soupe de la Mère Royaume is packed with root vegetables, cabbage, and a touch of bacon, creating a rich and satisfying flavor profile. It’s a perfect dish for a chilly evening, offering warmth and a taste of Swiss heritage. The combination of sweet root vegetables and savory bacon is simply irresistible.
What makes this soup special?
- Historical Significance: Connect with a piece of Swiss history with every spoonful.
- Hearty and Filling: A substantial soup that will keep you satisfied.
- Flavorful Combination: The blend of vegetables and bacon creates a unique and delicious taste.
- Perfect for Winter: A warming and comforting dish ideal for cold weather.
So, gather your ingredients and embark on a culinary journey to Geneva! This soup is more than just a meal; it’s a celebration of courage, resilience, and delicious food.
Frequently Asked Questions
Q: What does ‘Escalade’ mean?
A: ‘Escalade’ refers to the act of scaling or storming a fortified wall, specifically the Duke of Savoy’s attempt to scale the walls of Geneva in 1602.
Q: Is this soup vegetarian/vegan?
A: Traditionally, this soup contains bacon. However, you can easily make a vegetarian version by omitting the bacon and using vegetable broth.
Q: Can I use different vegetables?
A: While the traditional recipe calls for turnip, carrots, leek, onion and cabbage, you can experiment with other root vegetables like parsnips or celery root. Just be mindful of how they affect the overall flavor.
Q: How long does it take to make this soup?
A: The total time is around 35 minutes, with 15 minutes of prep time and 20 minutes of cook time. It’s a relatively quick and easy soup to make.
Q: What is the best way to serve this soup?
A: Serve hot, garnished with the crispy cooked bacon. A crusty bread on the side is also a great addition!
Soupe de la Mère Royaume (Soupe de l’Escalade)
Ingredients
- 50 grams bacon chopped
- 1 small knob butter
- 1 leek halved and thinly sliced, both white and green parts
- 1 onion about 1 cup, finely chopped
- 1 cup turnip finely chopped
- 1 cup carrots about 1-2, grated
- 1 cup cabbage thinly sliced
- 50 grams rice
- 1.5 liters water
- 1 tablespoon olive oil
Instructions
- In a large pot, cook the bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Add the butter and olive oil to the pot. Sauté the leek and onion until softened.
- Add the turnip, carrots, and cabbage to the pot and cook for a few minutes more.
- Add the water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Stir in the rice and cook for another 15-20 minutes, or until the rice is cooked through.
- Season with salt and pepper to taste. Garnish with the cooked bacon before serving.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
