Summary

Ingredients

• 50 g butter
• 6 slices farmer`s bread (s)
• 100 ml cream
• 750 ml beef broth
• 2 egg (s), including the yolk
• 50 g cheese (Edam), rated
• 100 g ham, cooked, cut into strips
• 50 g bacon, finely diced
• pepper
• 0.5 ½ bunch parsley, chopped

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Instructions

1. Melt half of the butter, debark and cut the bread into cubes and stew two thirds of it with the butter. Add the beef stock, bring to the boil, stirring. Whisk the cream with the Edam and egg yolks, add to the soup (the temperature must not be too high, otherwise the egg will curdle). Add the ham, bacon and parsley to the soup. Season the soup with pepper.
2. Melt the remaining butter in a pan and toast the remaining bread cubes until golden brown. Drain on a kitchen towel and add to the soup.