Basel Cereal Soup

Pork brain fried in butter together with onion, then dusted with flour, covered with broth, salted and boiled, whisked egg yolks and chopped parsley added to the soup, finished soup served with toasted rolls.

Ingredients:

2 pcs of pork brains 2 pcs of egg yolks 2 pcs of egg yolks 1 pcs onions 60 g of butter 50 g smooth flour 20 g fat 1.5 l masox broth parsley

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salt

Procedure:

1. Blanch, rinse and cut the pork brains into larger pieces
2. Then chop the peeled onion finely
3. Heat the butter in a pot, put the onion and brains and fry briefly, then dust with flour, fry, pour in the broth, add salt, whisk and simmer for 15 minutes
4. While the soup is cooking, cut the rolls into rounds, brush with fat and fry in a pan
5. Finally, add beaten egg yolks with chopped parsley and season with salt
6. Serve the finished soup hot with toasted rolls.