Bread Soup

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With a little research, you’ll find many bread soup recipes, from Italian pappa al pomodoro and ribollita, to Franconian brotsuppe and Iceland’s unusual brauðsúpa. This is a quick and economical member of the family: using homemade chicken stock gets every last bit of value out of the bird, and respects the fact that it died for your dinner. You can use any meat or vegetable stock; at a pinch, a stock/bouillon cube will do, though it won’t be as nutritious or as tasty.

PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes

Ingredients

  • 600ml/21fl oz/ cups homemade chicken stock (or a mixture of stock and milk)
  • 1 garlic clove, crushed
  • 125g/oz/ cups chunky breadcrumbs, made from stale white Real Bread
  • 2 eggs (optional)
  • sea salt and freshly ground black pepper
  • a drizzle of olive oil, to serve

Method

  1. Bring the stock to the boil in a saucepan, add the crushed garlic and simmer for about 5 minutes.
  2. Stir in the breadcrumbs and season with salt and pepper. If you are using eggs, break them carefully into the soup at this point. Cover the pan and simmer the soup for a further 4 minutes, which also gives enough time for the eggs to poach.
  3. Pour or ladle the soup into two bowls (taking care not to break the eggs, if using) and drizzle a little olive oil into each bowl. Serve immediately.

CHRIS YOUNG
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