SUPPENSCHÖBERL

October 16, 2017

Suppenschöberl are a very Austrian thing – or at least I have never seen anything like it anywhere else. They are like savory biscuits or croutons you can drop into soup. Quick and easy to make they are extremely versatile in taste and keep for a long time.
For me personally it’s mainly a fond memory of my grandmother.

SUPPENSCHÖBERL sorry, no english translation there :)

  • 4eggs
  • 80g flour
  • pinch salt
  • herbs [parley, chives,…]
  • nutmeg [optional]
  • bacon [optional]

 
_ whisk egg whites until stiff

_ add one egg yolk at a time

_ mix in small portions of flour with a wooden spoon

_ finally add salt and herbs

_ spread on a baking sheet [about 1cm thick]

_ bake at 150°C for 15-20min [don’t preheat oven]

_ when golden brown cut into diamond shapes

_ place in plain soup and enjoy!

[can be easily frozen and used later]

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