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  Added: Oct 31, 2011  •  Visited (180)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Black Bread Soup
What You Need:
  • 2 cups stale dark bread (rye, whole wheat, etc.) moistened with water
  • 1 celery stalk
  • 1 celery root or parsnip
  • 2 medium onions
  • 5 cups salted water
  • 1 - 2 carrots
  • A dash of nutmeg
  • 1 leek
  • 1 cup milk
  • A few sprigs parsley
  • 3 egg yolks
  • 6 green beans or 2 - 3 pound lima beans or peas
  • Salt and pepper to taste

  • How To Cook:
    1. Make a light broth of all the vegetables and the bread.

    2. When the vegetables are soft (30-45 minutes), put through a sieve and return to the broth.

    3. Add nutmeg and milk; stir thoroughly and simmer but do not boil.

    4. Dilute beaten egg yolks with a few spoonful of the broth and blend into the soup, being careful not to curdle.

    5. Season to taste and serve with croutons or slices of hard-boiled egg.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Poland
    Dish ╗ Soup
    Main Ingredient ╗ Grains & Cereals ╗ Bread
    Main Ingredient ╗ Vegetables ╗ Celery
    Main Ingredient ╗ Vegetables ╗ Beans

     





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