Brotsuppe mit Ei
Bread Spoup with Eggs
by Ralph Kratzer
- 100g stale dry dark bread (over here take rye bread, dark village bread or German bread from The Food Lodge ***)
- 60g butter
- 1 onion, finely chopped
- 1 tspn spoon of flour
- 1,2 l beef stock
- 1 clove garlic, crushed
- 2 eggs
- 3 tspn cream
- salt, pepper, nutmeg
- fresh leek or spring onions, finely chopped
Cut the dry bread into small pieces and fry it in butter in a large saucepan at medium heat until slightly browned. Add the onions and fry together with the bread another few minutes.
Sprinkle the flour over bread and onions, add some more butter and continue to fry stirring constantly. Add stock and garlic. Bring the whole lot to the boil, then reduce heat and simmer for 20 minutes.
Meanwhile whisk the cream and the eggs in a bowl. According to your taste you can use either the whole eggs or only the yolks. Season the mixture with salt, pepper and nutmeg.
Carefully and slowly mix the egg and cream mix into the hot soup.
Shortly before serving add some chopped leek or spring onions to your taste.
Garnish with fresh parsley and serve hot.
Note: You find The Food Lodge products in their shops in Catalköy and Girne Centre and at the Lambousa Saturday market – click here!
Categories: Chef's Choice