Boil the stock, then add the potatoes, cabbage, marjoram and celery. Season and cook for 45 minutes. Sweat the "lardons" and the onions separately in the lard and add to the soup. Garnish with chopped parsley and chives. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
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|Serving Size: 1 Serving (1056g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 46 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 4mg||1 %|
|Sodium 1902.4mg||66 %|
|Potassium 1804.9mg||47 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 12.5g|
|Protein 19.1g||27 %|
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Calories per serving: 169
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