PanadlSuppe is one of the Austria's favorites. It presents a cream-soup, made with old bread rolls and clear stock - beef (traditional), chicken or vegetable stock for vegetarians. The bread rolls are cut into dices and cooked with the stock until the rolls have been entirely soaked up by soup, them salt and pepper is added. Egg yolks whisked with cream are also the necessary ingredients that give the soup its creamy texture. The PanadlSuppe is always garnished with chopped chives or parsley, and the recipes from the past also included onions. The soup is served with the small piece of butter, that greatly improves the flavor.
To add a photo, please follow this submit form.