When you think of hay, do your thoughts turn directly to food? Admittedly, ours don’t. At the Hotel Bella Vista Zermatt, however, it’s a different story. Here, they make a delicious soup from the hay: a real classic in the alpine region!
Where exactly the hay soup originally comes from – whether from Austria or Switzerland – is not entirely clear. But local gourmets agree on one thing: especially during the hay harvest, preferably from alpine meadows, the soup is a real treat for the palate.
If you want to recreate the alpine speciality and wonder where to get the hay from: please don’t take hay from any meadows or feed hay for rabbits – after all, you don’t know how it was treated. There are stores and online stores that offer hay especially for cooking.
Have fun cooking the hay soup!
Zermatter Hay Soup
Ingredients
- 10 gm butter
- 50 gm onions
- 20 gm leek
- 20 gm celery
- ½ clove of garlic
- 100 gm potatoes
- 75 ml broth
- 25 ml cream
- 1 pich of salt
- pepper
- 2 handful of hay
Instructions
- Melt thebutter. Sauté finely chopped onions, leeks, celery and garlic.
- Add thefinely chopped potatoes and fill with the stock, then simmer for about 15 minutes.
- Add 15 ml of cream and mix. Then add the hayand simmer for 5 minutes.
- Strainthrough a fine sieve. Bring the soup to the boil again and season with salt and pepper. Whip the remaining cream until stiff and add it to the soup.
You may also be interested in this recipe: RECIPE FOR VEGAN POTATO STRUDEL WITH HERB MUSHROOMS FROM THE BIOHOTEL STURM.
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