Bread Soup with Bacon Dumplings

Cut wholemeal bread into cubes and toast in a frying pan with butter. Roast onions, garlic and bacon in a saucepan with butter until brown. Save 2 tbsp of it for the dumplings. Deglaze the remaining amount in the saucepan with clear soup and white wine. Add the toasted bread cubes and the finely chopped thyme. Boil everything together for 10 minutes. Cut the leek into very fine strips. For the dumplings, coarsely grate the bread. In a narrow, as high as possible baking bowl (preferably a mixing bowl) the hot melted butter form. With a hand mixer, beat in the eggs and mix well. Season with salt, mace and pepper. Now leisurely mix in the bread crumbs until you have a narrow paste. Add 2 tbsp of the onion and bacon mixture and parsley and season again. Let the mixture stand for 10 min and then form small dumplings. Add the dumplings with the leek to the hot clear soup and simmer for 10 min. Finally stir in the chives and season the soup.

Our tip: Use bacon with a fine, smoky note!

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