Soup with gold cubes

Ingredients for 4 servings:

• 4 rolls, stale
• 4 eggs
• 4 tbsp milk
• Salt
• pepper
• nutmeg
• 1 tbsp oil
• 1 kohlrabi
• 200 g leek
• 200 g carrot(s)
• 1 tbsp margarine
• 1 liter of broth
• 1 tbsp sour cream
• Parsley, to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

quick soup with golden filling

Cut the rolls into cubes. Whisk the eggs with the milk and spices and pour over the rolls. Mix well until all the egg mixture has been absorbed. Then fry the gold pieces in hot oil in a pan until golden brown. Dice the kohlrabi, slice the leek into rings, and cut the carrots into sticks. Melt the margarine in a soup pot and sauté the vegetables. Pour in the stock and cook everything for about 15 minutes. Season with salt and pepper, if desired. Stir in the sour cream and serve sprinkled with parsley. The gold cubes can be placed on the plate before the soup or served separately with the soup, so they won’t get soggy as quickly.