Bread Soup
Yield
6 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 200 | grams |
bread
|
|
| 2 | each |
onions
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
butter
|
|
| 1 | litre |
stock
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
nutmeg
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+2 | grams |
bread
|
|
| 2 | each |
onions
|
|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
|
|
| 1 | litre |
stock
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
nutmeg
ground |
*
|
Directions
Thinly slice the bread.
Cook together with the chopped onion in the butter until golden brown and then sprinkle with the flour.
Add the stock, season with salt, pepper and nutmeg and cook for about 20 minutes.
Strain the soup through a sieve and bring back to the boil.
Serve with grated cheese.
