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900 ml clear soup
100 g brown bread
60 g onions
50 g butter
2 eggs
one pair wiener sausages
salt
chives
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Heat oil and roast finely chopped onions until golden brown; add small bread cubes, stir and roast, pour over hot soup and simmer for 10 minutes. Mix with the immersion blender, beat eggs, salt and slowly pour into the soup. Cut sausage in 1 cm thick slices and boil in the soup for 2 minutes. Garnish with chives.
Tip: Never throw away bread that has gone stale a bit! Here you have a quick and nice dish or use it to make croûtons.