Bread Soup

Brot Suppe


  • A few slices of stale bread, preferably the crust
  • 1Β½ pints of veal stock
  • 2 or 3 eggs, sausages or smoked meat, parsley, salt and pepper


If the bread is not quite dry, put it in a slow oven till it is crisp. Break the bread in small pieces, put it in a saucepan and pour the tepid stock over it. Let it stand for 10 minutes, so that the bread gets thoroughly soaked with the stock. Then put on the fire, and stir till the mixture comes to the boil. Season with salt and pepper and simmer for Β½ an hour. The soup should be perfectly smooth and any pieces of bread which have not been absorbed by the liquid should be crushed with the back of a spoon. Five minutes before serving, beat the yolk of an egg in a basin, stir with 1 or 2 tablespoons of the hot stock, and add to the soup, which must not be boiling. Slices of hard-boiled eggs, of previously cooked sausages or smoked meat, are added 2 or 3 minutes before serving, and finally the soup is sprinkled with fried parsley.