Cut the bread into cubes or slices and toast in the fat until light brown. Add the onion to the bread form and turn to the other side. Sprinkle with flour and extinguish with the soup, rolling lightly (half an hour).
Stir with a whisk or a magic wand until creamy, mix the egg with the cream and add to the soup (do not make more!) Season as needed (lovers take a little bit of caraway). Serve over chives or finely chopped persil.
Serve with:
Make a nice cheese plate to go with it.
Tips Walther-Urs Christen:
(*) on our farm the grandmother always baked at least 12 one-kilo loaves and many cakes on Fridays in the wood-burning oven. If bread was left over after a week, there was bread soup on Saturday or Friday.
(**) Make a beef broth from half a kilo of the brisket with bone (put on cooled!).
(4*) You can also taste with a little bit of saffron to season.
(5*) You can also add boiled or roasted chicken meat.
Our tip: Fresh chives are much more aromatic than dried!
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