John Myers
Soups: My Variation of Franconian Bread Soup
The perfect soups: my variation of franconian bread soup recipe with a picture and simple step-by-step instructions.
- 2 Discs Old black bread
- 2 teaspoon Grained vegetable broth *
- 2 teaspoon Hot water
- 1 piece Carrot
- 1 piece Onion
- 1 piece Fresh celery
- 1 piece Leek
- 4 Toes Garlic
- 50 g Butter
- 1 tablespoon Grained vegetable broth *
- Pepper and salt
- Parsely
- First, the stale bread is cut into cubes. Pour a little (approx. 30 ml) of hot water over the two teaspoons of granulated broth and dissolve.
- This is used to sprinkle the bread cubes. Put these on a baking sheet and dry in the oven at 50 degrees circulating air.
- For the soup, clean and chop the vegetables, dice the peeled onion, peel the garlic and weigh it finely. Please do not torment through a press.
- Approx. Heat 20 grams of butter in a saucepan and sauté the garlic with the diced onions.
- Then add the sliced soup vegetables and fry them as well. Pour in water – approx. 500 ml – and let it boil until soft. (can take half an hour to three quarters of an hour).
- Now pass the vegetables through a sieve and collect the broth. Do not throw away vegetables, they will be processed further. (See step 10).
- Season the broth with grained vegetable broth, salt and pepper.
- Heat the rest of the butter in a pan and slowly fry the dried bread cubes until crispy, stirring constantly.
- Place the stock on two preheated plates, spread the bread croutons on top and garnish with parsley leaves.
- Puree the remaining vegetables, stir in a tablespoon of salt, pour into a screw-top jar that has been rinsed with hot water and cover with olive oil. Store in the refrigerator. This paste is a great condiment for sauces and stews.
- * Link to spice mixes: Granulated vegetable broth
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