Pieces of leftover bread (usually rye bread) are fried in butter or lard alongside onions until nicely colored and crispy before they are added to a hot broth seasoned with salt and pepper and enhanced with aromatic spices such as marjoram, caraway, or nutmeg.
Some variations of the soup call for the addition of meat, egg yolks, or cream for extra flavor, and a more filling meal. Brotsuppe is also often referred to as fränkische brotsuppe as it is mainly associated with the region of Franconia, although different versions of the soup have been traditionally consumed in other parts of the country as well.
Vegetarian bread soups have been a common dish prepared during Lent, especially in the rural areas. This simple soup is typically served piping hot, and it is often finished with freshly chopped chives, parsley, or lovage on top.
- 150 gramsday-old farmhouse bread
- 60 gramsbutter
- 1 tablespoonpastry flour
- 800 milliliters beef broth
- 2egg yolks
- 3 tablespoonswhipped cream