Alloyed Bread Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 roll (s) (or other white bread), stale
- 70 g butter
- 0.5 liter ½ water
- 2 cubes broth
- Salt and pepper, nutmeg
- 2 egg (s)
- Chives, chopped
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Dice the rolls and roast them in butter, add water and season with the soup cubes, salt, pepper and a pinch of nutmeg.
- Let the soup boil for a while, stir the bread with the whisk and let 2 beaten eggs run into it. Serve sprinkled with chives and parsley.
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