Heat the lard in a saucepan and put the peeled garlic cloves through the press. The heat must not be too high, as the garlic must not take on any color - it would otherwise become bitter. Just sweat it lightly. Pour in the meat stock, preferably cooked yourself, and simmer over a low heat for 10 minutes. Season with marjoram.
Peel the carrot and cut into strips with a peeler. Add this to the meat stock and simmer for 2 minutes. Clean the leek and cut it into strips, then add it to the pot and simmer for another 3 minutes.
Toast the bread slices and cut into cubes.
Before serving, add salt to taste. Put the soup with the vegetable strips in deep plates or soup bowls and place the bread cubes on top. Eat immediately, otherwise the bread cubes will soften.
This soup is ideal as a pre-soup before stews, such as. B. Roast beef or pork or goulash.
Ingredients
Print Recipe
Pin Recipe