South German Bread Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ liter meat broth
- 0.5 teaspoon ½ marjoram, dried
- 200 g bread (s), stale, stron (no wholemeal bread)
- 2 onions)
- 1 tablespoon lard
- 2 tablespoon butter
- 0.5 teaspoon ½ caraway seeds, ground
- 1 small clove garlic
- 1 bunch chives
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cut bread into approx. 1/2-1 cm cubes, fry lightly in 1-2 tablespoons butter - set aside.
- Brown the onions cut into rings in the lard and butter mixture (1 tablespoon lard, 1 tablespoon butter) over a mild heat while stirring frequently, mix in the caraway seeds and crushed garlic clove - set aside.
- Cut the chives into rolls.
- Bring the meat stock with marjoram to the boil and season with salt and pepper.
- Put the bread cubes and the onion mixture in the plate and fill up with the boiling hot broth. Serve sprinkled with chives.
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