Val Venosta bread soup - Vinschger Brotsuppe

For 4 people

For the vegetable stock
30 g butter
300 g mixed root vegetables
(carrots, onion, celery, leek, possibly some mushrooms, parsley sprigs)
1.5 l water
salt, pepper and nutmeg

For the garnish
a little butter
½ onion
½ stick leek
1 hard Vinschger pair (or 3 mini pairs)
Chives

Lightly brown the butter in a pan, add the vegetables, lightly fry and pour in the water. Simmer gently for about 1 hour.
Then strain and season to taste with salt, pepper and nutmeg. Cut the hard Paarl bread into small pieces.
Fry the onion and leek in the butter, add the chopped bread, toss briefly and pour into the plates.
Pour on the soup, refine with chives and serve.
The Val Venosta bread soup, which is not served with "real broth" but with water and seasoning, is called "Lottersupp" - beggar soup.

Our tip:
The Val Venosta bread soup can also be served with meat soup - in this case, add the beef cooked in the process to the soup, cut into small pieces. Other variations of the original recipe include the addition of an egg poached in the soup and/or Merano sausages.