Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g bread (s) (dark rye bread)
- 20 g butter
- 2 small onions
- 1 tablespoon, leveled flour
- 1 liter broth, instant
- 125 ml cream
- some soy sauce
- salt and pepper
- Parsley, fresh or frozen or
- Chives, fresh or frozen
Print Recipe
Pin Recipe Instructions
- Cut the bread into cubes, roast dry in a non-stick pan without fat. Cut the onions into fine cubes and melt with the butter. Add the flour, sweat until light brown, then deglaze with the stock.
- Then add the toasted bread. Simmer over a low heat for about 15 minutes. When the bread is soft, puree with the hand blender, add the cream and bring to the boil briefly. Season with salt, pepper and soy sauce and garnish with chives or parsley.
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