Bavarian bread soup is one of my favorite hearty soups for the colder periods in the year, and it also reminds me of home and the German winter. However, the concept of bread soups is known in several different countries, and recipes range from a very simple way to make use of your stale bread to more sophisticated versions.
As for the history of the bread soup, it was once a popular dish in the periods of fasting. Originally, this soup consists of stale bread, water and fat only. My Bavarian bread soup recipe is a bit of a polished up version of the traditional basic recipe, but doesn’t require overly many ingredients either.
10 min preparation, 30 min total
For 4 servings you will need
- 100 g of wholemeal bread (preferably stale bread)
- 100 g of lardons (you can use bacon, of course)
- 2 small or 1 big shallot, finely chopped
- 1 clove of garlic, finely chopped
- 2 eggs
- 1 tablespoon of regular all purpose flour
- 1 little piece of butter (about a teaspoon)
- 100 ml of single cream
- 1,2 l of beef broth or bouillon
- salt, pepper, nutmeg, marjoram to your taste
- chives to garnish
Cut your stale bread into pieces and fry it with the lardons or bacon in a large saucepan until the lardons get slightly crispy. Add the chopped onion and fry with the lardons and bread for some minutes, then add the garlic to the pan. Reduce the heat as you don’t want to the garlic to become brown and bitter. The lardons should be nicely crisp by now.
Sprinkle over the flour and add your nob of butter, continuously stir. It’s the idea of a very basic roux. In a next step add your beef stock or bouillon and bring it to a boil. Reduce the heat again and let the soup simmer for about 20 min.
Meanwhile whisk the cream and the eggs. Some people only use the yolks, but I use whole eggs. Season the mixture with salt, pepper and nutmeg, and the soup itself with some marjoram. Alternatively you can use lovage.
The most tricky part comes now, as we want to make a simple version of an eggdrop. So, be careful when you drop your egg and cream mix in the warm soup. Make sure not to drop in all at once, we don’t want to obtain a big lump of egg. Finally, sprinkle over some chives.
As I said in the introduction, bread soup is known in different regions and countries. You can vary this recipe to your taste, and replace the eggs with some potatoes or cabbage for instance. Sometimes you will also find bread soup with liver or blood sausage instead of lardons. But make sure you like their special taste before cooking this version for the whole family!
Guten Appetit – Enjoy!