| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
German |
Soups/stews, German |
4 |
Servings |
INGREDIENTS
| 40 |
g |
Fat (not quite 3 Tbsp) |
| 1 |
|
Onion, chopped |
| 2 |
sl |
To 3 sl leftover bread, cut into cubes |
| 3/4 |
l |
Water or beef broth (3 cups plus 3 Tbsp) |
|
|
Salt |
|
|
Pepper |
|
|
Marjoram |
|
|
Thyme |
|
|
Caraway seed |
| 1 |
tb |
Butter |
INSTRUCTIONS
This is a traditional recipes that is rarely encountered today.
Brown the onion in the fat until golden brown, then add thyme and marjoram.
Stir in the bread cubes, add water (or broth) and bring to a boil. After a
few minutes, add salt and pepper to taste. Serve with a small slice of
bread in the hot soup.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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