Colorful bread soup with cream cheese
Time
Preparation time: 20 min.
Cooking or baking time: 15 min.
Total preparation time: 35 min.
When I had a big amount of stale bread again, I remembered a recipe from my childhood. Certainly some of this old bread recipe is still known by mother or grandmother.
I changed the recipe a bit and upgraded it with some vegetables and cooked this very delicious colorful bread soup.
Ingredients for 5 to 6 servings
- 500 g stale mixed bread or wholemeal bread
- 1 big onion
- 1 zucchini
- 1 red pepper
- about 25 g butter
- 2 tablespoons flour
- about 1.5 to 2 L of vegetable or meat broth
- Salt, pepper, caraway
- some nutmeg
- 200 g herb cream cheese
- Parsley and / or chives
- Viennese sausages, ham cubes or the like at will
preparation
- The slices of bread are diced and lightly roasted in a non-fat pan over a low heat.
- Then peel the onion, cut into thin cubes and sauté in a large coated pot (or even pressure cooker) in the hot butter.
- Wash the zucchini, cut into medium cubes, wash the peppers, clean and chop.
- Add the vegetables to the onions in the pan and sauté briefly, add the flour, stir in and toast well.
- Now fill with the stock, add the bread cubes, season with salt, pepper, cumin and nutmeg, bring to the boil and boil for about 10-15 minutes with moderate stirring.
- Then stir in the herb cream cheese and add the herbs (freshly chopped or TK), finished with a very tasty, well-filling and fast autumn dish.
- I added some sliced Wiener in the soup.
Another tip
You can also use brussels sprouts, green or white beans, lentils, peas or even broccoli, cauliflower, etc. as you like.
This fits wonderfully a glass Federweißer!
