Mashed Bread Soup with Herbs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g bread (s) (sinle-oriin rye bread / fresh or stale)
- 1 liter meat broth
- 1 tablespoon cream curd
- 3 tablespoon flour
- 4 tablespoon butter
- 1 tablespoon dill, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
- possibly chervil, chopped
Print Recipe
Pin Recipe Instructions
- Cut the rye bread into small cubes, fry in 2 tablespoons of butter until golden, pour the boiling broth over it in a saucepan, let it boil completely, beat well with the hand blender and then pass through a sieve.
- Sweat the flour with 2 tablespoons of butter in a saucepan, fill up with the bread infusion and cook well. Add curd. Sprinkle in the herbs before serving.
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