Peel the potatoes and cut into cubes. Make the potato cubes and finely chopped onions with water, milk and salt. Cut the wild spinach and nettles into strips and simmer. Add the croissants and cook for another ten minutes.
Add the cream, warm it up, but do not let it boil anymore.
Distribute the finely chopped cheese evenly in the plates and serve the soup on top.
For variety, a piece of bacon can be cooked with it. In the past, this soup was prepared in the alpine hut, when the alpine dairymen did not have the possibility to buy fresh vegetables in summer. Today, finely chopped vegetables are added to the soup according to the season.
In the ‘Cabriolle’, bread croutons, heavy cream, cheese and fresh bread are served separately with the Alpine dairy soup.
Our tip: Use a deliciously spicy bacon for a delicious touch!