Bread Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 medium loaf of hard bread, dark rye or pumpernickel 8 cups water or broth 1 tsp crushed caraway seeds
1 Tbs butter 1/4 cup of heavy cream 2 egg yolks
2 Tbs fresh parsley, chopped



1 Cube the bread and place it in a large pot. Add the broth or water, caraway seeds, salt, and freshly ground black pepper to taste. Bring slowly to a boil and then reduce the heat. Simmer uncovered for approximately 15 minutes but not so long as to allow the bread to dissolve completely.
2 Puree the soup in a food processor or pass through a strainer. Mix the cream with the butter and egg yolk and whisk into the soup to thicken it and add richness. Heat through but do not boil. Add salt and parsley to taste.

Back