Bread soup Hessian style

Ingredients for 4 servings:

• 50 g butter
• 6 slices of farmhouse bread
• 100 ml cream
• 750 ml beef broth
• 2 eggs, including the yolk
• 50 g cheese (Edam), grated
• 100 g ham, cooked, cut into strips
• 50 g bacon, finely diced
• pepper
• ½ bunch parsley, chopped

Instructions

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

Melt half the butter, remove the crusts from the bread, cut them into cubes, and sauté two-thirds of the bread in the butter. Add the beef broth and bring to a boil, stirring occasionally. Whisk the cream with the Edam cheese and egg yolk, then add to the soup (do not overheat, or the egg will curdle). Add the ham, bacon, and parsley to the soup. Season the soup with pepper. Melt the remaining butter in a pan and toast the remaining bread cubes until golden brown. Drain on a kitchen towel and add to the soup.