Bread Soup

Finely chop the carrot, garlic cloves, onion and spring onions and sauté in a saucepan in half the butter. Later pour 500 ml of white wine, season with caraway seeds to taste. Cut the Schrippen (bread rolls) into crumbs and “grind” them in a kitchen towel, i.e. crush them into the smallest crumbs. Add the clear soup and sugar and simmer until the bread has dissolved. Remove the saucepan from the stove and mash the soup.

Heat the remaining butter in a frying pan and brown the diced crust.

Season the soup with the remaining pepper, wine, salt and a pinch of nutmeg and only reheat, do not make more.

Divide the toasted bread crust cubes evenly among soup plates and ladle the bread soup over them. Serve sprinkled with chopped parsley and chives.

If you like, add freshly grated Parmesan cheese on top.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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