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Panadlsuppe
At a Glance
- Prep
- 5 minutes
- Cook
- 15 minutes
- Total
- 20 minutes
- Servings
- 4 serving(s)
Categories
- Soup
- Austrian
- Stovetop
- Beginner
- Clear Soup
Allergens
- Wheat
- Egg
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
172.1
per serving
688.4 for selected servings
Fat
8.6g
per serving
34.4g for selected servings
Sugar
0.6g
per serving
2.4g for selected servings
Protein
7.1g
per serving
28.4g for selected servings
Carbohydrates
16.4g
per serving
65.6g for selected servings
Make and share this Panadlsuppe recipe from Food.com.
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Equipment
Knife, pot, whisk
Ingredients
- 2 day old bread rolls
- 1 liter chicken stock or 1 liter vegetable stock
- chopped chives
- salt
- pepper
- 1 egg yolk
- 1/2 cup cream
Instructions
Cut rolls into cubes and cook with the stock until the rolls have been completely absorbed by soup.
Salt and pepper to taste.
Whisk egg yolk with cream, gradually pour on the hot soup whisking all the time.
Sprinkle with chives and serve at once.
A small lump of butter added just before serving greatly improves the flavor.
For vegetarian use the vegetable stock.
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