Hearty Bread Soup

Ingredients

• 1 onion
• 400 g beef stock bones
• Salt
• 0.5 tsp Peppercorns
• 1 bay leaf
• 2 Garlic cloves
• 1 bunch vegetable stock mix
• 2 Spring Onions
• 1 Carrot
• 0.25 head celery root
• 1.5 tbsp butter
• ground pepper (from the mill)
• 1 tsp dried marjoram
• 100 ml dry white wine
• 1 old farmer's bread loaf
• 4 thin slices Bündner meat

Instructions

1. 1.

   Halve the onion and roast the cut sides in a pan without fat until dark brown. Add the stock bones, 1 tsp salt, peppercorns, bay leaf, onion halves, and peeled garlic to a pot and pour in about 800 ml water. Bring to a boil, skim off foam, and simmer for about 30 minutes. Trim, wash, and roughly chop the vegetable mix; add it to the pot and cook another 30 minutes. Strain the broth through a sieve and set aside.

2. 2.

   Clean and rinse the spring onions. Finely chop the white and light green parts, slice the green parts into thin rings, and set aside. Peel the carrot and cut it into matchstick‑thin strips or heart shapes. Wash and peel the celery root, cutting it into fine cubes.

3. 3.

   Melt 1/2 tbsp butter in a small pan. Sauté the carrot, celery root, and light spring onion pieces while stirring. Season with salt, pepper, and marjoram. Add wine, simmer for about 5 minutes, then stir everything into the soup, bring to a boil again, and taste.

4. 4.

   Remove the rind from the bread, cut it into small cubes, and fry them in the remaining butter until crisp. Add these to the soup.

5. 5.

   For serving, slice the Bündner meat into strips and scatter the spring onion greens over the soup.