Bread soup

Ingredients for 4 servings:

• 100 g bread(s), stale, white
• 60 g butter
• 1 onion(s)
• 2 tbsp flour
• 1 ½ liters of meat broth
• 100 ml cream or milk
• Salt and pepper, nutmeg
• possibly soup vegetables (carrots, celery and leeks)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

old Swabian recipe

In a large pot, sauté the finely chopped breadcrumbs in a little melted butter. Add the diced onion and fry briefly. Dust with flour, stir through, and pour in the cooled meat broth. Simmer over low heat for 20-30 minutes. Purée with an immersion blender and season with salt, pepper, and nutmeg. Finally, add a dash of cream or milk. Variation: I always like to add chopped carrots, leeks, and celery. My children then call the soup vegetable bread soup. You can dice the vegetables, cook them, and add them separately, or sauté them, cook them until soft, and purée them. Both taste good. I serve it with either garden peas or bread. We’ve also eaten the soup with chunks of potato. Bread soup is a simple, inexpensive, and delicious dish. It’s a great base for many variations.