Brennsuppe from Vorarlberg

Ingredients for 4 servings:

• 50 g butter
• 3 tbsp flour
• 1 ½ liters vegetable broth
• Caraway powder
• Nutmeg, freshly grated
• 1 bay leaf
• Sea salt
• Pepper, freshly ground
• 1 bunch chives, in rolls
• 1 baguette(s)
• 50 g butter

Instructions

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

Heat 50g butter and fry the flour until dark brown. Deglaze with the vegetable stock and add the bay leaf. Add the nutmeg and caraway seeds to the soup, bring to a boil, and season with salt and pepper. Simmer for 10 minutes. Meanwhile, melt 50g butter in a pan. Cut the baguette into slices and toast each slice in the butter. Serve the soup in soup bowls and garnish with chives. Serve with the toasted bread slices. This soup not only tastes good, it also helps with stomach upsets and is very easy on children.