Culinary Workshop

Prättigau bread soup

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Recipe from Davos Nani


Prättigau bread soup


Simple ingredients, nutritious and above all "bsundrigs guat" - the Grisons cuisine has a lot to offer. Today with a fine recipe from the Prättigau, the bread soup with roasted porcini mushrooms.


Ingredients for approx. 4 people:


1 onion, finely chopped

300 g stale bread, coarsely diced

1 l vegetable broth

caraway seeds, finely chopped

3 dl full cream

100 g seasonal vegetables, diced

Chives (optional)

20 g butter

100 g porcini mushrooms (optional)

salt and salt, as needed

4 slices of cooked bacon (optional)


Preparation:

Finely chop the onions and saute in butter. Cut the bread into coarse cubes and add. Add the bouillon and caraway seeds, simmer everything together for about 10 minutes and mix finely. Refine with 2 dl cream and season to taste.

Blanch the vegetable cubes. Bring the soup to the boil, dilute with stock if necessary. Serve in a soup bowl with the vegetables, whip 1 dl of cream, add to the soup as a garnish and sprinkle with a little caraway.

Optional: slice the mushrooms, season with salt and pepper and slowly fry in butter until golden. Fry the cooked bacon in the oven until crispy and serve the soup with the mushrooms, bacon and some chives.


E Guete!

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