Alemannic Bread Soup with Beer

Alemannic Bread Soup with Beer
Alf Waibel
Recipe by Alf Waibel
Connoisseur and passionate cook, vegan cowboy from the wild west of Austria and always on the lookout for new vegan delicacies. Vegan for 20 years, for ethical reasons.
This is a typical recipe from the economical Alemannics: Old bread is not thrown away, but dried, and used to make bread crumbs or in bread soup and other delicacies.


4 servings


Preparation Time: 30 minutes

For a heartier flavor, you may also use dry dark bread, even sourdough bread. Note! The soup is quite filling.

In a large pot, melt the margarine, sauté the onions, leeks and smoked sausage/tofu until they\'re slightly brown. Add vegetable stock and beer, then add the bread cubes. Bring to a boil until the ingredients, in particular the bread cubes are soft. Mix well with a whisk and season to taste with salt and pepper. Finish by adding the cream - looks very decorative when done in the plate, garnish with parsley and serve.