John Myers
Contents
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Ingredients
- 2 slices Old black bread
- 2 tsp Grained vegetable broth *
- 2 tsp Hot water
- 1 Carrot
- 1 Onion
- 1 Fresh celery
- 1 Leek
- 4 cloves Garlic
- 50 g Butter
- 1 tbsp Grained vegetable broth *
- Pepper and salt
- Parsely
Instructions
- 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
Nutrition
Serving: 100gCalories: 371kcalCarbohydrates: 0.3gProtein: 0.3gFat: 41.6g
