Wasserschnalle Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
40 gram: Fat, not quite 3 Tbsp
1: Onion, chopped
2 slice: To 3 sl leftover bread, cut into cubes
3/4 liter: Water or beef broth, 3 cups plus 3 Tbsp
Salt,
Pepper,
Marjoram,
Thyme,
Caraway seed,
1 tbsp: Butter,
Directions:
This is a traditional recipes that is rarely encountered today.
Brown the onion in the fat until golden brown, then add thyme and
marjoram. Stir in the bread cubes, add water (or broth) and bring to
a boil. After a few minutes, add salt and pepper to taste. Serve with
a small slice of bread in the hot soup.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
Brown the onion in the fat until golden brown, then add thyme and
marjoram. Stir in the bread cubes, add water (or broth) and bring to
a boil. After a few minutes, add salt and pepper to taste. Serve with
a small slice of bread in the hot soup.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp