Hessian bread soup
Sourdough bread thickens the stock before egg yolks and cream enrich it.
Active time25 min
Cooking15 min
Total30 min
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Ingredients
- 1 bunch of chives
- 57 g unsalted butter
- 120 ml liquid cream with 30% fat
- 43 g grated Allgäu Emmental
- 2 egg
- 113 g ready-to-eat cooked ham
- 710 ml ready-to-use beef stock
- 6 slice of wheat-rye sourdough bread (Kasseler Brot)
Preparation
Cut all the bread into even cubes and visually divide them into 4 equal portions. Use 3 portions for the soup and reserve 1 portion for croutons. Finely dice the ham. Wash and snip the chives. Crack the eggs and separate the yolks from the whites. Reserve the yolks for the soup.
1 bunch of chives2 egg113 g ready-to-eat cooked ham6 slice of wheat-rye sourdough bread (Kasseler Brot)- knife
- chopping board
- mixing bowl
Melt 28.5 g butter in a saucepan and gently fry the soup bread cubes. Pour in the stock, bring to a simmer and whisk for about 5 min, until the bread breaks down and thickens it.
57 g unsalted butter710 ml ready-to-use beef stock- saucepan
- whisk
Meanwhile, take the reserved bread cubes. Melt the remaining 28.5 g butter in a frying pan and toast these cubes. In a bowl, whisk the yolks with the cream and cheese. Remove the soup from the heat, gradually whisk in this mixture, then serve with ham, chives and croutons.
120 ml liquid cream with 30% fat43 g grated Allgäu Emmental- nonstick frying pan
- spatula
- mixing bowl
- whisk
- saucepan
- ladle
Allergens
- Celery
- Eggs
- Milk
Composition to check for: Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration