 German-style bread soup calledBrotsuppe, served with herbs in acrock (2008) | |
| Type | Soup |
|---|---|
| Course | Any, sometimesappetizer |
| Place of origin | Unknown, possiblyCentral Europe; ancient/universal |
| Serving temperature | Hot |
| Main ingredients | Stale bread,broth,marjoram and otherherbs,onions,spices, sometimescream |
| Variations | Millefanti |
Bread soup is a simplesoup that mainly consists ofbread, usuallystale bread. Variations exist in many countries, and it is often eaten duringLent. Bothbrown andwhite bread may be used.[1][2][3][4]
The basis for bread soup is traditionally either meat soup or vegetablebroth.[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 thenpureed.
Some versions addbacon,egg and cream, othersliver sausage orblood 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 withmarjoram. An Italian variation,millefanti, also uses egg andParmesan cheese. Some fine variations containwine.[9] Other more rustic versions containmalt orbeer.[10][11]
Brewis is a type of bread soup associated with the cuisine ofNorthern England. Originally a term for bread soaked inmeat drippings,brewis came to be used for broths thickened with bread (or sometimesoatmeal).[12] A similar dish in thecuisine of New England was made by softeningrye bread orBoston brown bread with milk andmaple syrup.[13]
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