Ingredients
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1 bunch Vegetables Soup
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5 cups Beef Broth
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7 oz (200 ) dried farmhouse Bread
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2 white Onion
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1 Pear
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2 tablespoons clarified Butter
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2 sprigs Thyme
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Caraway Seeds
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5½ oz (150 g) coarsely ground blood Sausages
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1 small handful Parsley
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freshly ground Salt
Directions
Steps
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1
Done
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If necessary, peel the soup vegetables. Dice finely. In a large pot, bring the diced vegetables to a boil with the beef broth, season with salt, and boil for 5 minutes. Remove from heat. |
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2
Done
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Toast the bread for 4 minutes on each side in a dry frying pan, or in a toaster, until crispy. Transfer to four soup bowls. |
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3
Done
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Melt the clarified butter in a frying pan and add the pear, onion, and thyme. Sauté 6 –8 minutes until golden brown, while stirring constantly. Season with salt, pepper, and caraway seeds. Divide the mixture over the toast. |
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4
Done
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Slice the blood sausage into 8 pieces and cook briefly in the onion pan. Carefully flip and cook briefly on the other side. Remove carefully and place two slices on each plate. Bring the broth and vegetables to a boil again and pour over the plates. Sprinkle with parsley, let sit for a moment, and serve. |
