Panadelsuppe (Panadelsuppe)
Overview
Panadelsuppe is an Austrian bread soup made from stale bread rolls, beef broth and eggs. Day-old Semmeln, the crusty white rolls of Vienna, are cut into small pieces and sometimes toasted in butter, then simmered in strong, clear beef broth and whisked until they break down into soft flakes. The pot is taken off the heat and beaten eggs are stirred in so they set into fine threads and thicken the soup. It is seasoned with salt, pepper and a pinch of nutmeg and served with plenty of finely chopped chives. It is quick, soft and very gentle, and has long been a soup for children and for anyone who is ill.
History
The name Panadel is the Viennese form of the French word panade, bread soup, taken over in the eighteenth century, when French was the fashionable language of the Viennese court. The soup belongs to the traditional Austrian kitchen and was a thrifty way to use up yesterday's rolls. In Upper Austria it is also called Bahsuppn, because the slices of roll are toasted before they go into the broth.
Main ingredients
Bread rolls, beef broth, eggs, butter, nutmeg, chives. The soup is built on beef broth with bread and egg and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Egg soups · More soups from Austria
Recipe
Method
- 1
Toast the bread pieces lightly in the butter, if you like.
- 25 min
Bring the broth to the boil, add the bread and simmer for 5 minutes.
- 3
Whisk until the bread breaks down into fine flakes.
- 4
Take the pot off the heat and stir in the eggs.
- 5
Season with salt, pepper and nutmeg and serve with chives.
- ✓
Serve. About 25 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
