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Ingredients

(Ayinger Suppe)

SERVES 4

This hearty soup is a signature dish of Hotel Aying.

4 cups rich beef stock
1 egg, lightly beaten
Salt
3 tbsp. butter
4 slices Westphalian-style pumpernickel, sliced into 1/4'-thick strips
2 slices thick-cut bacon, cut crosswise into 1/4'-thick pieces
1 small yellow onion, peeled and chopped
5 oz. kasseler (coarse country-style liverwurst)
1/2 bunch chives, chopped

1. Bring stock to a simmer in a small pot over medium heat. Gradually add egg, stirring constantly with a fork, until ribbons form. Season to taste with salt. Keep warm over lowest heat.

2. Melt butter in a large skillet over medium heat. Add bread and cook until edges are crisp, 810 minutes. Transfer to a bowl.

3. Add bacon to same skillet and cook over medium heat until just beginning to brown, about 2 minutes. Add onions and cook until soft, about 2 minutes more. Transfer bacon and onions to another bowl and set aside.

4. Return same skillet to medium-high heat. Add liverwurst and cook, stirring often, until it begins to fry, 34 minutes.

5. Divide stock with eggs between warm soup bowls. Put one-quarter of the bread into center of each bowl, then spoon some of the bacon and onions, over bread. Garnish each with chives.

This recipe was first published in Saveur in Issue #69

Description

This Hearty Soup Is A Signature Dish Of Hotel Aying In Bavaria.

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