BROT SUPPE (Bread Soup)

Ingredients :

• A few slices of stale bread
• preferably the crust
• 1 1/2 pints of veal stock
• 2 or 3 eggs
• sausages or smoked meat
• parsley
• salt
• pepper

Method :

1. If the bread is not quite dry, put in a slow oven till it is crisp.
2. Break the bread in small pieces, put it in a saucepan and pour the tepid stock over it.
3. Let it stand for 10 minutes, so that the bread gets thoroughly soaked with the stock.
4. Then put on the fire, and stir till the mixture comes to the boil.
5. Season with salt and pepper and simmer for 1/2 hour.
6. The soup should be perfectly smooth and any pieces of bread which have not been absorbed by the liquid should be crushed with the back of a spoon.
7. Five minutes before serving, beat the yolk of an egg in a bowl, stir with 1 or 2 tablespoons of the hot stock, and add to the soup, which must not be boiling.
8. Slices of hard-boiled eggs, of previously cooked sausages, or smoked meat, are added 2 or 3 minutes before serving, and finally the soup is sprinkled with fried parsley.

Ingredients :

• A few slices of stale bread
• preferably the crust
• 1 1/2 pints of veal stock
• 2 or 3 eggs
• sausages or smoked meat
• parsley
• salt
• pepper

Method :

1. If the bread is not quite dry, put in a slow oven till it is crisp.
2. Break the bread in small pieces, put it in a saucepan and pour the tepid stock over it.
3. Let it stand for 10 minutes, so that the bread gets thoroughly soaked with the stock.
4. Then put on the fire, and stir till the mixture comes to the boil.
5. Season with salt and pepper and simmer for 1/2 hour.
6. The soup should be perfectly smooth and any pieces of bread which have not been absorbed by the liquid should be crushed with the back of a spoon.
7. Five minutes before serving, beat the yolk of an egg in a bowl, stir with 1 or 2 tablespoons of the hot stock, and add to the soup, which must not be boiling.
8. Slices of hard-boiled eggs, of previously cooked sausages, or smoked meat, are added 2 or 3 minutes before serving, and finally the soup is sprinkled with fried parsley.