The Valär Family

Spaghetti Soup

 

 

4 L. Water
8 beef bouillon cubes (or equivalent amount for 4 L. water)
6 med. potatoes peeled and cubed
 1 lb. spaghetti
12 oz. package all natural uncured bacon
1 large sweet onion, peeled and chopped

 

Trim excess fat off of bacon and cut into 1/2" strips. Cook in frying pan on medium heat until mostly browned. Remove bacon onto paper towel and drain off fat from pan. Cook chopped sweet onion in same pan until softened. Add back in bacon and mix together thoroughly. Bring water and bouillon cubes to a boil in a large soup pot. Add 3/4" cubed potatos. When bouillon returns to a boil, add spaghetti and boil on high for 10 minutes. Add onion and bacon mixture and boil for 5 more minutes. Remove from heat. Let sit for 10 minutes. Serve with freshly grated parmesan cheese and crusty bread.

 

 

Note: Paul Valar was a renowned ski instructor, who taught skiing at Saint Mary's for many seasons. Spaghetti Soup was his only recipe and it has never been recorded before. He learned to make it from Italian guest workers on his family's farm in Davos, Switerland. This recipe is simple and delicious. Perfect after a hard day of skiing. "Old bread isn't hard; no bread is hard."