Posts Tagged soup
This weekend Geneva celebrates the Fête de l’Escalade, so I made a video of the piece I wrote about various things called marmites, their nutritional value, use in soup cooking, and effectiveness against invading Savoyards. It’s been adapted slightly to work on video, and includes some destruction, a dangerous stunt, and a slight tilt I didn’t have time to correct.
I read this at the Geneva Writers’ Group on Saturday, using all the same props, and the Marmite was smashed in a way probably closer to the tradition than all the other Marmite-smashings I’ve induced. It’s the last one in the video. I am not sure how many people tried the various yeast spreads, but several told me of their preexisting preferences.
Note: This is now available on video
This weekend is the Fête de l’Escalade, an annual commemoration of the night in 1602 when the Genevans defeated the invading Savoyards with the help of a diligent housewife and a pot of vegetable soup. I think this should be held up as an example in Good Housekeeping.
As part of this celebration, it’s traditional to smash a marmite while saying ‘Qu’ainsi périssent les ennemis de la République !’, which means ‘Thus perish the enemies of the republic!’ I happen to have several kinds of Marmite at home, mostly purchased for the tasty yeasty taste test at a Swiss party I held in New Zealand a few years ago.
The marmite at the back of this picture is a soup pot made of chocolate, usually filled with marzipan vegetables before being smashed by the youngest and oldest people present. The one at the top is British Marmite, a by-product of beer brewing rich in vitamins B1, B2, B3 and B12. It’s usually spread on toast but sometimes used to make a thin, yeast-flavoured soup. It’s probably the saltiest of all the yeast spreads I’ve tried. As far as I can tell, it is identical to the yeast spread sold as ‘Our Mate’ in New Zealand. The one at the bottom is New Zealand Marmite. It’s also a by-product of beer brewing used to spread on toast and make soup, but it tastes different, has iron in it, and is available in larger pots. It has to compete with the Australian yeast spread Vegemite, which has no iron or vitamin B12 in it and gives the illusion of being more vegetarian than Marmite.
In Geneva, however, the word ‘marmite’ is widely used to describe an even larger pot, often made of iron but rarely made of B vitamins, such as one might use to cook soup or foil invading Savoyards. In military slang, it means a shell, such as one might use to foil invading Savoyards. So when the Swiss finally discovered that they could spread the leftovers from beer brewing on their toast, they had to call it something else. To minimise the chances of having to compete with Vegemite, they chose Cenovis — a name which is known in New Zealand and Australia as a brand of multivitamin. Cenovis spread, which is rich in vitamin B1 but not B2, B3, B12 or iron, was added to Swiss military rations, so that the soldiers would be well-nourished and better able to fire marmites at invading Savoyards. It is also available as a liquid, for adding to the marmite if the vegetable soup doesn’t have enough flavour or killing power.
Cenovis multivitamin contains all the B vitamins and iron, along with plenty of other vitamins that you’d be better off getting from a pot of vegetable soup. It probably doesn’t taste very good on toast.