Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s), peeled
- 50 g bacon, mixed
- 200 g white bread, stale
- 1 leek
- 1 liter beef broth
- 1 bunch parsley
- marjoram
- 1 pinch (s) nutmeg
- 4 tablespoon sour cream, thick
Print Recipe
Pin Recipe Instructions
- Cut the onion and bacon into fine cubes, fry in a pan, turning often until the bacon is crispy.
- Cut white bread into very thin slices and toast in the toaster until light yellow and crispy.
- Clean the leek, cut into fine rings and wash. Bring to the boil once with the meat stock. Add parsley, season with marjoram and nutmeg.
- Spread the bread in soup bowls or on deep plates and sprinkle with the bacon and onion mixture. Pour the soup over it and add 1 tablespoon of cream to each.
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