Bread Soup with Herbs

Toast the bread slices until golden brown (in the toaster or on a baking tray in the oven). 2.

Peel the onions and cut them into strips. Melt the butter in a saucepan, brown the onions and sprinkle with paprika powder. Add wine and stock, season with salt, pepper and nutmeg. Cut 3 slices of bread into quarters and layer them in. Boil the soup quietly for 15 minutes at low temperature.

In the meantime, blanch the tomatoes, peel them, cut them into quarters and remove the seeds. Cut the quarters once.

Chop the herbs, add them to the soup and cook for 2 minutes.

5. mix the egg yolks with the whipped cream and add to the soup. Remove the saucepan from the heat immediately.

Add the tomato pieces to the soup and warm them up. Cut the remaining bread slices in half and add them to the soup. Season the soup once more with salt and freshly ground pepper before serving.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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