Summary

Ingredients

• 1 cup curdled milk
• 1 cup cream
• salt
• 1 teaspoon, heaped flour
• 100 ml water, approx
• 1 slice bread (s)

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Instructions

1. Bring the curdled milk to the boil in a small saucepan. Add the cream and bring to the boil again. Salt well.
2. While the mixture is warming, stir the flour and water until lump-free. This works best in a shaker. When the cream is boiling, stir in the flour mixture and reduce the heat.
3. Now keep stirring, otherwise the soup will burn. Bring to the boil again and season again with salt. If the soup is too salty, add the cream; if it tastes empty, add salt.
4. Now tear the bread into bite-sized pieces, place in a bowl and pour the soup over it. Serve immediately, the soup tastes best hot.
5. A strong bread is very suitable here, but not wholemeal bread. It can also be stale and should have as much crust as possible, as the bread softens quickly. The corner piece tastes best. White bread is not suitable, it has too little taste.