Summary

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

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Instructions

1. 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.
2. 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.