FER`S SPECIAL REQUEST

                         Swiss military soup or Swiss army soup is not a classical Swiss dish and you definitely could not find it in any cook book unless it was written by me.

                         When I performed my service in the Swiss army as a “Centurion 55” tank pilot, we spent a lot of time training in the alps and jura hills and that was the time we got served this dish at least 3 times a week. It was a mixed vegetable stew with big chunks of beef and was served with boiled potatoes, fresh bread and mustard. As a professional I understand the convenience in serving the troupes with a one pot meal out in the boonies, but it also became my favorite meal overall during my service.

                         In my later years as chef I converted this dish in to a beef, vegetable soup and incorporated it in many menu's as Swiss Military Soup. It was served in Acapulco Mexico, Pinehurst NC, Jupiter FL, Lake Arrowhead CA, St Louis MO, and finally on Mackinac Island MI, where Jennifer became a fan of the soup and now requested the recipe.

                       Here it is :
                                         2 lb beef chuck
                                         2 medium onions
                                         4-5 medium carrots
                                         ¼ head cabbage
                                         1 small leek
                                         4-5 pc celery
                                         4 small beef bouillon cubs
                                         4 bay leaves
                                         Salt and pepper to taste

                      Cut beef in to 4 to 5 oz cubs, place in large soup pot with two gallon of cold water
and bay leaves. Bring to boil. Reduce heath and simmer for 2 hours without cover.
                      Cut all vegetable in small pieces and keep separate.



                      Now add more water,so you end up with about 5 quart of liquid.
                      Add beef bouillons cubs.
                      Add onions and celery and let simmer for10 minutes.
                      Add carrots and leek and simmer for 10 minutes.
                      Add cabbage and let simmer for 10 minutes.
                      Remove beef chunks, let cool for few minutes and dice in to small pieces, placeback in to
                      soup. Season with salt and pepper.

SWISS MILITARY SOUP

                     Donna and I enjoy the soup serving the beef chunks on separate plate with
                     mustard and fresh bread.

Bonne appetite