Ingredients

• 3.52 oz (100g) wholemeal bread (preferably not fresh bread)
• 2.11 oz (60g) butter or lard
• 1 onion
• 1 desert spoon of flour
• 50.71 floz (1,5 l) beef stock
• 1 clove of garlic
• 2 egg yolks
• 0.5 floz of single cream
• Salt, pepper, nutmeg
• 1 bunch of chives
• Several slices of fresh wholemeal bread

Directions

1. Cut the old bread into cubes and fry in the butter or lard. Peel and finely chop the onions and fry with the bread.
2. Sprinkle the flour over the bread and onions and continue to fry briefly stirring continuously.
3. Add the beef stock and the crushed garlic. Bring to the boil and simmer for 30 minutes.
4. In a soup tureen whisk the egg yolks and cream.
5. Add the stock and season with salt, pepper and nutmeg.
6. Cut the fresh bread into cubes and fry. Sprinkle the fried bread cubes and the chopped chives over the soup.
7. This variation of bread soup (“Brotsuppe”) with egg yolks comes mainly from the Upper Palatinate.
8. In Lower Bavaria boiled potatoes, cabbage, black pudding or liver sausage are served with the soup.