in Soup Recipes

Swimmers

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Ingredients for 2 servings:

  • 4 croissants from the previous day or older
  • 2 eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Soup garnish

Cut the croissants crosswise into 1.5-2 cm wide strips. Beat the eggs with a fork. Then roll the croissants all over in the eggs, let them drain slightly, and then fry them in a pan until golden brown on top and bottom. Use as a soup garnish in liver dumpling soup or beef broth, chicken soup, clear soup, etc. We devour them fresh from the pan, so I have to make sure there are still some left for the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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