Bread soup
German-styled bread soup called Brotsuppe
TypeSoup
Place of originUnknown; possibly Central Europe
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

Bread soup is a simple soup that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used.[1][2][3][4]

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.

Some versions add bacon, egg and cream, others liver sausage or blood sausage. A common version of the dish[where?] 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]

Brewis

Brewis is a type of bread soup associated with the cuisine of North England. Originally a term for bread soaked in meat drippings, brewis came to be used for broths thickened with bread (or sometimes oatmeal).[12] A similar dish in the cuisine of New England was made by softening rye bread or Boston brown bread with milk and maple syrup.[13]

Varieties

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“ Archived 2021-09-10 at the Wayback Machine 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
  12. ^ Davidson, Alan (2014). Oxford Companion to Food.
  13. ^ Bowles, Ella Shannon; Towle, Dorothy S. (1947). Secrets of New England Cooking. ISBN 9780486413679.

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