German cuisine · Soups & Stews

Bread Soup

Old-fashioned home cooking: stale bread simmered down in stock with toasted onions and caraway into a creamy soup.

Ingredients · for 4 servings

• 300 g stale white bread
• 3 onions
• 1.2 l strong vegetable stock
• 3 tbsp butter
• 1 tsp caraway seeds
• 1 bay leaf
• 1 bunch chives
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Cut the bread into 2 cm cubes, set aside a quarter of it, and cut the onions into fine rings.
2. Melt 2 tbsp butter in a large pot and slowly toast the onions over medium heat for 10–12 min. until golden brown – this toasting gives the soup its color and depth.
3. Add the caraway, toast for 1 min., then stir in the larger portion of bread cubes and sauté briefly.
4. Pour in the vegetable stock, add the bay leaf and simmer uncovered over low heat for 20 min. until the bread has completely broken down and the soup is thick and creamy.
5. Heat the remaining butter in a pan and toast the reserved bread cubes for 4–5 min. into crisp croutons.
6. Remove the bay leaf, season the soup with salt, pepper and nutmeg, and serve sprinkled with croutons and chopped chives.