Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Swiss Soups
This soup, traditionally eaten on Gründonnerstag, Holy Thursday, contains seven leafy greens and was meant to give you luck in the months to come.
Cheesy dumplings in broth—one of the many vegetarian recipes from Zürich’s most famous historic Sanatorium.
Full of greens and cream, this classic soup from canton Fribourg is sure to warm your belly.
This bready, milky soup has become a (delicious) Swiss symbol for peace.
In honour of the Zibelemärit (onion market) today in Bern, I thought I would make some Swiss Onion Soup.
(ok, so it's actually French Onion Soup, with some slight alterations.)
There are 150 valleys in the canton of Graubünden and each probably has a different version of this, the region's most famous soup.
Different meats and vegetables can be used, but the unchanging ingredient is pearl barley, and it's the texture of the barley that makes this soup particularly satisfying.
Nothing says festive like a shot of booze.
The beauty of this soup is that it can be made with any of the hard Swiss cheeses, depending on your mood (or what's on sale at the supermarket).
Another dish to celebrate Fasnacht, here is the warm and bready Basler Mehlsuppe.
According to the Oxford Companion to Beer, in 1890 there were 500 domestic breweries in Switzerland. By 1998, there were only about 24 breweries left.
So what happened?
