Flour Dumpling Soup from the lower Faucigny

Soupe de Galeots du Bas Faucigny

Preparation info
  • 6

    Servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

This is true poverty cookery. It may seem awful to you, but you have no idea how good it tastes when one is ravenously hungry. It is a personal interpretation adapted from the many versions of the gáleo ts soup of Mont Saxonnex as described by Arsène Bourgeaux in a lecture on the food of this village. The soup is made with water and flour with an occasional egg, nothing more. I have used the traditional Savoie spices of aniseeds, coriander, cumin, and dill to give it more taste, and