in Germany, Soup Recipes

Bread puree soup with herbs

updated

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Ingredients for 4 servings:

  • 200 g bread(s) (single-variety rye bread/fresh or stale)
  • 1 liter meat broth
  • 1 tbsp cream cheese
  • 3 tbsp flour
  • 4 tbsp butter
  • 1 tbsp dill, chopped
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped
  • possibly chervil, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Recipe from the Altmark

Cut the rye bread into small cubes, fry in 2 tablespoons of butter until golden brown, pour the boiling broth over it in a saucepan, let it evaporate completely, blend thoroughly with a hand blender, and then pass through a sieve. Sauté the flour with 2 tablespoons of butter in a saucepan, add the breadcrumb mixture, and simmer thoroughly. Add the quark. Sprinkle with the herbs before serving.

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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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