"Schwaebische Brotsuppe"
(Bread soup "schwaebisch" style)
Recipe feeds 6-8
My grandmother on my mothers side came from a region around Stuttgart, Germany called "Schwaben". She made this soup many times from any kind of left over bread. We always put milk in it as kids to make it less dense and for flavor, but this is up to you.
Ingredients:
1 lbs + 8 oz of bread (use darker bread rather than all white)
6 cups beef broth
2 medium size onions
butter, salt, pepper
1 tsp. nutmeg ground
3 wedges soft spreadable cheese (like Laughing Cow brand)
2-3 tbs. sour cream low fat or 1 cup of milk
Directions:
Saute chopped onion with butter.
Put bread in large pot and cover with enough broth so bread can all soak. (see photo)
Once bread has soaked for some time (soft/falls apart with fork), add onions, nutmeg, cheese wedges and sour cream and let cook over medium heat. Use potato masher to break bread more apart. Season with salt and pepper. If mass is to dense, add more broth or milk to desired density. Serve with dollop of sour creme if you like it or a few snips of chive.
Guten Appetit!
(Bread soup "schwaebisch" style)
Recipe feeds 6-8
My grandmother on my mothers side came from a region around Stuttgart, Germany called "Schwaben". She made this soup many times from any kind of left over bread. We always put milk in it as kids to make it less dense and for flavor, but this is up to you.
Ingredients:
1 lbs + 8 oz of bread (use darker bread rather than all white)
6 cups beef broth
2 medium size onions
butter, salt, pepper
1 tsp. nutmeg ground
3 wedges soft spreadable cheese (like Laughing Cow brand)
2-3 tbs. sour cream low fat or 1 cup of milk
Directions:
Saute chopped onion with butter.
Put bread in large pot and cover with enough broth so bread can all soak. (see photo)
Once bread has soaked for some time (soft/falls apart with fork), add onions, nutmeg, cheese wedges and sour cream and let cook over medium heat. Use potato masher to break bread more apart. Season with salt and pepper. If mass is to dense, add more broth or milk to desired density. Serve with dollop of sour creme if you like it or a few snips of chive.
Guten Appetit!
I used rye bread and some left over dried rolls. You may use any bread left overs. The lighter the color of the breads the lighter the color of the soup.
If you have any comments or questions, just send me a quick message.
Last updated: 6/1/2014