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.
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