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