Tyrolean Hay Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g flour (white)
- 50 g butter
- 0.2 liters cream, 35% fat
- 0.8 liters water (spring water)
- 100 g hay (alpine meadow hay), freshly cut
- 1 slice (s) bread (black), thinly d
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the butter in a pan, sprinkle in the flour, stir well together. Put these roux in a cool place for the time being.
- Bring the spring water to the boil. Put in the hay and let it steep for about 30 minutes, do not boil!
- Strain the stock. Bring to the boil again and season with salt and pepper. Thicken with the roux. Add the cream.
- Serve:
- Line the dining area with hay on the table. Then place the soup plates on top. Before serving, add a very thinly sliced black bread to the soup.
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