Serves 4 • Prep: 20 minutes
Ingredients for Bread Soup with Fried Onions
1 bunch soup vegetables (such as turnips, celery, carrots, leeks, and parnsips) about 10½oz (300g))
5 cups beef or vegetable broth
7oz (200g) dried farmhouse bread, thinly sliced and cut into 12–16
1¼in (3cm) pieces
2 white onions, peeled and sliced
1 pear or apple, peeled, seeded, and sliced
2 tablespoons clarified butter or vegetable oil
2 sprigs thyme
caraway seeds
5½oz (150g) coarsely ground
blood sausage or liverwurst
1 small handful parsley, chopped
freshly ground salt and pepper
How to cook Bread Soup with Fried Onions
1 If necessary, peel the soup vegetables. Dice finely. In a large pot, bring the diced vegetables to a boil with the beef broth, season with salt, and boil for 5 minutes. Remove from heat.
2 Toast the bread for 4 minutes on each side in a dry frying pan, or in a toaster, until crispy. Transfer to four soup bowls.
3 Melt the clarified butter in a frying pan and add the pear, onion, and thyme. Sauté 6 –8 minutes until golden brown, while stirring constantly. Season with salt, pepper, and caraway seeds. Divide the mixture over the toast.
4 Slice the blood sausage into 8 pieces and cook briefly in the onion pan. Carefully flip and cook briefly on the other side. Remove carefully and place two slices on each plate. Bring the broth and vegetables to a boil again and pour over the plates. Sprinkle with parsley, let sit for a moment, and serve.
Tip: If desired, sprinkle the soup with chopped chives to serve.
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