Thickening soups and stews with bread is a common technique in Mediterranean cooking. I recommend slightly burning the bread, like in this recipe, because it adds an additional smoky flavor. And you know that I am all about that smoke.
While the eggplant is cooling, toast the bread in a toaster or under the broiler until it is deep golden brown and slightly charred around the edges on both sides. Tear into large pieces.
In a large saucepan, combine the stock and milk and bring to a boil over high heat. Add the bread and
Return the soup to the pot, bring to a boil, then lower the heat to a simmer.
Ladle the soup into bowls and top each bowl with a dollop of the crème fraîche and a sprinkling of green onion, bacon bits, and croutons.
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