Brennsuppe from Vorarlberg

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat 50 g butter and brown the flour in it. Deglaze with the vegetable stock and add the bay leaf. Add nutmeg and caraway seeds to the soup, bring to the boil and season with salt and pepper. Let simmer for 10 minutes.
In the meantime, melt 50 g butter in a pan. Cut the baguette into slices and toast the slices in the butter on both sides.
Arrange the soup in soup bowls and garnish with chives. Serve with the toasted bread slices.
The soup not only tastes good, it also helps against stomach ailments and is very well tolerated by children.

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