Bread soup

Bread soup is a simple soup that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Bread soups are created as well with brown bread as with white bread.[1][2][3][4]

Bread soup
German-styled bread soup called Brotsuppe.
TypeSoup
Place of originUnknown; possibly Germany
Serving temperatureHot
Main ingredientsStale brown bread, meat or sausage broth, marjoram, onions, spices, sometimes cream
VariationsMillefanti
Bread soup with pureed brown bread, wine and cream from Vienna

The basis for bread soup is traditionally either meat soup or vegetable broth.[5][6][7] Less often it is made with fish broth.[8] To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then pureed.

It is possible to add bacon, egg and cream. Sometimes it also includes liver sausage or blood sausage. Another common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, millefanti, also uses egg and Parmesan cheese. Some fine variations contain wine.[9] Other, more rustic, versions contain malt or beer.[10][11]

Varieties
gollark: "computer get better""computer get better, but not as faster better!!!!"
gollark: It's not Moore's law. That's transistor count, and is allegedly maybe continuing.
gollark: We get ~5-10% a year at least, which is *okay*.
gollark: Also, this person seems to just be complaining about computer speed increases being slower?
gollark: computers goodnot computers bad

See also

References
  1. Immer rein in die gute Suppe In: Süddeutsche Zeitung, Heft 48/2012 – Essen & Trinken.
  2. Margret Nußbaum: Herrgotts B'scheißerle Article on katholisch.de
  3. Aufgezwiebelte Brotsuppe als Fastenspeise Article on br.de
  4. Suppenkultur Archived 2018-06-13 at the Wayback Machine Artikel on kulinarisches-erbe.at
  5. Rosalia Neumann: Die Kunst eine gute Köchin zu werden, Dirnböck Verlag, 3. Edition, Wien 1853, p. 119f.
  6. Anna Dorn: Neuestes Universal- oder großes Wiener-Kochbuch, Tendler Verlag, Wien 1834, p. 35.
  7. „Suppe mit Sinn“ Article on wienertafel.at
  8. For example the Portuguese Sopa de Cação is made with fish and bread. See: Alberto Andreini (Hrsg.): Die portugiesische Küche. Eine unvergessliche gastronomische Reise durch die Düfte und Farben eines zauberhaften Landes, Casa Editrice Bonechi, Florenz 2011, ISBN 978-88-476-0923-5, p. 41.
  9. Johann Werfring: Vinophile Suppen-Vitalisierung In: Wiener Zeitung, 30. März 2018, Beilage Wiener Journal, pp. 36–37.
  10. Malz-Brotsuppe on kochbar.de
  11. Bayerische Brotsuppe on eatsmarter.de
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