Top chef Gerhard Wieser presents: The "bread soup with South Tyrolean bacon".
Preparation time: 40 minutes
Cooking time: 10 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | g | white onion, peeled |
| 1 | tablespoon(s) | Butter |
| 1/2 | Garlic clove | |
| 80 | g | South Tyrolean speck, cut into strips |
| 30 | g | Carrots, peeled |
| 30 | g | Celery stalk |
| 30 | g | Leek, cleaned |
| 800 | ml | Beef soup |
| 1 | Bay leaf | |
| 1 | twig(s) | Lovage |
| 1 | pinch | Caraway seeds, crushed |
| 1 | pinch | Coriander seeds, crushed |
| Salt | ||
| Pepper, black | ||
| 160 | g | Vinschger Paarlbrot, from the day before |
| 1 | tablespoon(s) | Finely chopped chives, crispy fried onion rings |
| 4 | slice(s) | Speck Alto Adige, cut into fine strips |
Preparation:
Sideboards
Serve the soup with the bread, bacon, onion rings and fresh chives.
Tip:
The Falstaff wine recommendation
Alois Lageder
2018 Krafuss Pinot Noir
Vineyard Dolomites IGT (92 Falstaff points)
Brilliant bright ruby. Discreetly spicy on the nose, fresh cherries, with slightly green-spicy tones, slightly peppery, ripe raspberries on the finish.
aloislageder.eu
Recipe from the Falstaff cookbook "The best recipes in Italy".
