RYE BREAD SOUP
"baulon" is a small rye bread, cooked in the bakery after the last batch and removed when very dry.
- 300 g "Baulon"
- 3 garlic heads
- 80 g butter
- 1 bay leaf
- 20 cl cream or milk
- 1 egg yellow
- 1,25 l water
- 10 cl white wine Côtes du Jura
- salt, pepper
Smash the rye bread.
Brown it in a pan with butter and garlic, 3 or 4 minutes. Add the water, the wine, the bay leaf.
Let it cook 40 minutes slowly, remove the bay leaf.
Make a liaison with cream/milk and the egg yellow, add it to the bouillon stirring.
39150 SAINT LAURENT EN GRANDVAUX
03 84 60 15 25