2 lbs. stew meat
6 marrow bones or 2 lbs veal or beef stock bones
2 garlic cloves
1 leek, washed and sliced
2 cellery stalks, chopped
2 small carrots, peeled and choped
salt and pepper
1 1/2 quarts water
4 medium onions
3 tablespoons butter
1 unsliced loaf of Bauernbrot (peasant bread) or light rye bread
2 Tbsp. finely chopped fresh parsley
4-6 Tbsp. cream
Place stew meat, bones,
parlic, leek, cellery, carrots, and seasonings in a large pot with the water; bring to a boil. Allow to simmer gently for at least 1 hour, skimming off the impurities from the surface.
Halve the onions and cut into
semicircular slices. Sauté the onions in butter over medium-high heat, until they turn brown (stirring constantly to keep them from turning black). Add half of the onions to the soup; drain the other half on a
papertowel and set aside. Cut several slices from a loaf of peasant bread or light rye bread, as this as you possibly can, and toast these golden brown in the oven. Break into machbox-size pieces.
Strain the bones,
stew meat, and vegetables from the broth. Distribute the toast pieces and the remaining crispy onions among the soup plates before pouring the broth over them. Garnish with parseley and float a little dab of cream in
the middle of each plate of soup. With the quantities given in the recipe, you'll end up with 4-6 servings.