Bread‑Vegetable Soup with Bacon

Ingredients

• 4 large slices whole‑grain bread
• 1 onion
• 3 tbsp fresh bacon cubes
• 2 Potatoes
• 2 carrots
• 1 large leek stalk
• 1 Garlic clove
• 1 l meat broth
• 4 tbsp chopped chives
• 2 pickled cucumbers
• Salt
• freshly ground pepper
• butterclarified oil (for frying)

Instructions

1. 1.

   Crush the bread. Peel and dice the onion. Peel and cube the potatoes and carrots. Clean, wash, and slice the leek into not too fine rings. Heat 1 tbsp clarified butter in a large pot and sauté the onions and bacon until translucent. Add the bread and vegetables and stir briefly. Squeeze in the garlic. Pour in the broth and simmer covered for 15‑20 minutes.

2. 2.

   Cut the pickles into small pieces and fold in just before serving. Season with salt and pepper. Ladle the soup into bowls and sprinkle with chives and caraway seeds before serving.