Simple bread soup

Ingredients for 2 servings:

• 4 slices of bread (rye bread or mixed bread)
• 2 carrots
• 1 onion(s)
• ½ liter vegetable broth
• Salt
• Nutmeg, freshly grated
• pepper
• Vinegar
• 1 pinch(s) of sugar
• 2 stalks of lovage (Maggi herb) each approx. 5 cm long, dried
• 30 g margarine
• little water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Franconian style

Roughly crumble the bread and soak it in a little water in a large pot (the bread should just be covered). Meanwhile, peel the carrots, chop them very finely, and add them to the bread, along with the lovage. Pour the vegetable stock over the soaked bread and bring to a boil (careful: the soup will foam). Reduce the heat and continue to simmer gently until the bread is absorbed and the soup becomes thickened, stirring frequently. Season to taste with salt, pepper, nutmeg, vinegar, and a little sugar, then remove from the heat. Peel the onion, chop it very finely, and fry it in the melted margarine until dark brown. Carefully bring the soup back to a boil, remove the thyme leaves, and toss the onions and margarine over the soup. Tip: This soup works well with more or less bread; we find it tastes best with very dark, sour bread. If the soup isn’t thick enough, thicken it slightly with a roux.