Lozaerner Chässoppe – Lucerne

For meatless dishes, people took what they had in the old days. Bread, cheese and milk were the staple foods in central Switzerland. The Lozaerner Chässoppe – it is more a filling dish than a soup – is one of the old Lenten dishes.

Cut the bread as well as the cheese into fine slices and fill them in layers into a suitable bowl. Season with salt, pepper and nutmeg (freshly grated). Bring the milk to a boil and pour over it. Cover and let stand for one night.

Just before eating, bring to a strong boil twice, stirring not too much. Bread and cheese should not crumble into a mush!

Cut onions into rings, roast in butter until golden.

Serve the soup and evenly spread the onion mixture on top. Serve with apple pieces.

[1] With white bread the soup is more delicate, but with brown bread it has a much stronger taste.

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