Wasserschnalle
soups
40 gm fat (not quite 3 tbsp)
1 onion, chopped
2 slice to 3 sl leftover bread, cut into cu; bes
3/4 liter water or beef broth (3 cups plus 3; tbsp)
1 salt
1 pepper
1 marjoram
1 thyme
1 caraway seed
1 tablespoon butter
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: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Yield: 4 servings