Bread Soup with Onions and Vegetables
Bread soup with onions and vegetables is a recipe featuring fresh ingredients from the onion-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 carrots
- 300 g waxy potatoes
- 0.5 turnip celery
- 1 onion
- 1 stalk leek
- 2 tbsp Vegetable oil
- 1 l beef broth
- Salt
- pepper (ground)
- 200 g rye bread
- 20 g clarified butter
- 2 onions
- 20 g butter
- 200 ml dark beer
- 2 tbsp marjoram leaves
Instructions
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1.
Peel and dice the carrots, potatoes, turnip celery, and onion. Slice the leek lengthwise, wash, trim, dry, and cut into leaf strips. Heat oil in a pot and sauté the vegetables with the onion until fragrant. Add broth, season with salt and pepper, and simmer over medium heat for 15-20 minutes. In a hot pan, fry the torn bread pieces in clarified butter until golden brown.
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2.
Separate the onions, halve them, cut into strips, and fry in melted butter in another pan until golden. Deglaze with beer and reduce the liquid completely. Stir marjoram leaves into the soup, adjust seasoning, and serve the soup with fried bread and onions on preheated plates.
