Contents
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Ingredients
- 3 Discs Wholemeal rye bread from the day before
- 50 g Butter
- 80 g Malt granulate
- 1 L Water
- 1 tbsp Vegetable broth
- 2 Rods Spring onions
- 0,25 pole Leek
- 3 piece Spring onions
- 1 bunch Chopped fresh parsley
- 1 toe Garlic
- Pepper from the grinder
- Salt
- Marjoram
Instructions
- Mix the malt granulate with lukewarm water. Chop up wholemeal rye bread, place in a saucepan and mix with malt water. Cut spring onions, leeks and spring onions into rings and fry in butter. Bring the malt bread soup to a boil. Add the pressed garlic clove, vegetable stock and onion mixture and stir. Season with pepper, salt and marjoram. Simmer for 5 minutes and add chopped parsley just before serving. Ideal dish if you want it to be quick and easy, you have few unusual ingredients in the house and still have a big appetite for something hearty. Old bread can be used very well in this recipe.
Nutrition
Serving: 100gCalories: 35kcalCarbohydrates: 0.2gProtein: 0.1gFat: 3.8g