Recipe#11374

Title: Brotsuppe

rec.food.recipes archive

2 lbs. stew meat
 6 marrow bones or 2 lbs veal or beef stock bones
 2 garlic cloves
 1 leek, washed and sliced
 2 cellery stalks, chopped
 2 small carrots, peeled and choped
 salt and pepper
 1 1/2 quarts water
 4 medium onions
 3 tablespoons butter
 1 unsliced loaf of Bauernbrot (peasant bread) or light rye bread
 2 Tbsp. finely chopped fresh parsley
 4-6 Tbsp. cream
 Place stew meat, bones, parlic, leek, cellery, carrots, and seasonings
 in a large pot with the water; bring to a boil. Allow to simmer gently
 for at least 1 hour, skimming off the impurities from the surface. 
 Halve the onions and cut into semicircular slices. Sauti the onions in
 butter over medium-high heat, until they turn brown (stirring constantly
 to keep them from turning black). Add half of the onions to the soup;
 drain the other half on a papertowel and set aside.
 Cut several slices from a loaf of peasant bread or light rye bread, as
 thin as you possibly can, and toast these golden brown in the oven. Break
 into matchbox-size pieces. 
 Strain the bones, stew meat, and vegetables from the broth. Distribute
 the toast pieces and the remaining crispy onions among the soup plates
 before pouring the broth over them.  Garnish with parseley and float a
 little dab of cream in the middle of each plate of soup.