Main Course

Bayerische Brotsuppe



  • 3.52 oz (100g) wholemeal bread (if at all possible not fresh bread)
  • 2.Twelve oz (60g) butter or lard
  • 1 onion
  • 1 desert spoon associated with flour
  • 50.71 floz (1,5 b) beef stock
  • 1 clove of garlic
  • 2 egg yolks
  • 0.5 floz of single cream
  • Salt, pepper, nutmeg
  • 1 bunch with chives
  • Several slices of fresh bread toasted bread
  • Directions

    1. Cut the old bread into ice cubes and fry in the butter or simply lard. Peel and finely process the onions and cook with the bread.
    2. Sprinkle the flour in the bread and onions and work to fry briefly stirring continuously.
    3. Add the beef stock and also the crushed garlic. Bring to the particular boil and simmer pertaining to 30 minutes.
    4. In a soup tureen take the egg yolks and treatment.
    5. Add the stock and time with salt, pepper and also nutmeg.
    6. Cut the fresh bread into cubes and fry. Sprinkle the fried bread cubes and the chopped chives over the soup.
    7. This variant of bread soup (“Brotsuppe”) utilizing egg yolks comes mainly on the Upper Palatinate.
    8. In Lower Bavaria boiled potatoes, clothing, black pudding or ailing liver sausage are served when using the soup.

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