Скачать или смотреть How Did This Simple Milk Soup Stop A War In Switzerland?

Recipe +
Ingredients
• 600 ml whole milk
• 1 bay leaf
• 1 clove
• 1/8 tsp of nutmeg
• 4 egg yolks
• 100 ml cream
• 80g of stale bread
• 1 Tbsp of butter
• 1g of italian parsley
• salt and peper to taste

Steps
• Cut your stale bread into cubes and fry them over medium-low heat until crispy.
• Separate your egg yolks from your egg whites. Add your cream to your egg yolks and whisk until well aerated.
• Heat your milk over medium-low heat with your spices. Once you see bubbles rising to the top, allow this to simmer for 5 minutes. Never allow the milk to come to a boil as it may burn at the bottom of the pot or curdle. If using the parsley, you can use this time to mince it finely (making sure to only use the head of the parsley).
• After the milk is done, remove it from the heat and slowly pour a few ladles of the hot milk into the bowl with the egg yolks and cream mixture. You can use a sieve to filter out the spices or just scoop the spices out. Repeat this step until all the hot milk is added to the bowl.
• To serve, add some toasted bread cubes and freshly minced parsley and a few ladles of the milk soup. Repeat this step until the bowl is almost full. Garnish with some toasted bread cubes and freshly minced parsley on top so you that you can enjoy a different taste and texture between the crispy toasted bread cubes and the bread cubes that have been allowed to soak up the hot milk soup.
• Serve it forth.
** History **

The Date/Year and Region: 1529, Switzerland

The Kappeler Milchsuppe, or "Kappel Milk Soup," is a traditional Swiss dish with a history that dates back to a moment of peace during the turbulent Protestant Reformation in the 16th century. This simple yet symbolic dish made with ingredients like milk, cream, spices, and bread cubes, is tied to the events of the First War of Kappel, a conflict between Catholic and Protestant cantons in Switzerland.

During the early 1500s, Switzerland was deeply divided along religious lines, with some cantons aligning with the Protestant Reformation led by figures like Huldrych Zwingli, and others remaining steadfastly Catholic. The growing tensions escalated eventually led to the First War of Kappel in 1529. However, this particular war ended without any bloodshed as a truce was negotiated thanks to the Kappeler Milchsuppe.

According to Swiss tradition, during the standoff at Kappel am Albis, soldiers from both sides who were hungry from their long marches mingled and shared a meal together while they waited for their respective leaders who were negotiating between themselves. It is said that a large pot of milk soup was prepared at the border between the Catholic and Protestant forces, using ingredients provided by both sides. The Catholic troops from Zug provided the milk, and the Protestant forces from Zürich provided the bread to make the soup. This act of sharing helped the opposing factions to find common ground and help a truce to be declared.

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