Stir the Scotch with a little water and cream until smooth, bring the milk to a boil and whisk in the Scotch mixture. Season with salt and caraway seeds and continue to simmer on low heat for a few minutes. In the meantime, cut the bread rolls and the partame into equal-sized nudel strips, toast them briefly in butter and spread them on preheated plates. Pour the hot Scotch soup over it and serve immediately.
Preparation Tip:
If you replace the partial seed with black smoked meat, the soup becomes even more rustic.
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