Bread Soup with Spring Vegetables

Rating: 3.09 / 5.00 (11 Votes)

Total time: 45 min

Servings: 4.0 (servings)



First, cut bread and vegetables into cubes.

Roast bread cubes in hot clarified butter until golden brown. Add vegetables and fry briefly. Deglaze with soup. Add caraway, bay leaf and clove and cook for 30 minutes. Season to taste with salt, pepper and nutmeg.

Cut sorrel into small pieces.

Stir into soup immediately before serving.

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