Summary

Ingredients

• 4 slices bread (rye bread or mixed bread)
• 2 carrot (s)
• 1 onion (s)
• 0.5 liter ½ vegetable stock
• salt
• Nutmeg, freshly grated
• pepper
• vinegar
• 1 pinch (s) sugar
• 2 stalks lovage (Maggi herb) each approx. 5 cm long, dried
• 30 g mararine
• little water

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Instructions

1. Roughly crumble the bread and soak in a little water in a larger saucepan (bread should just be covered). In the meantime, peel the carrots, cut them very finely and add them to the bread, also add the lovage. Fill the soaked bread with the vegetable stock and bring to the boil (caution: soup foams). Shift down and continue to cook gently until the bread is overcooked and the soup is creamy. Stir more often. Season to taste with salt, pepper, nutmeg, vinegar and a little sugar and remove from the heat. Peel the onion, chop it very finely and roast it in the melted margarine until dark brown. Carefully bring the soup to the boil again, remove the Maggi herb and pour the onions with the margarine on top.
2. Tip: This soup works well with more or less bread; we like it best with very dark, sour bread. If the soup is not creamy enough, then thicken a little with a light roux.