How to cook bread soup

You’ll need
    • Italian bread soup with garlic and rosemary
  • 1/4 cup olive oil
  • 8-10 garlic cloves
  • 1 tablespoon salt large grinding
  • 150g white worm bread without crust
  • 5 cups chicken broth
  • 1 table spoonful rosemary
  • 1 bay leaf
  • salt and pepper to taste
  • 3 large chicken eggs
  • parsley leaves for decoration
  • Spanish bread soup (Salmorejo)
  • 1 cup pieces of little black white bread without crusts
  • 1 large garlic clove
  • 1 kg tomatoes
  • 3 /4 cups olive oil
  • salt to taste
  • Extra:
  • 1/3 cup chopped Serrano ham
  • 3 chicken eggs
  • Estonian bread soup
  • 400 g cherry rye bread without crust
  • 1.5 liters water
  • 1 cup raisins
  • ½ cup sugar
  • cinnamon stick
  • 200ml juice (cranberry or apple)
  • Instructions

    Italian bread soup with garlic and rosemary

    Heat the olive oil in a large saucepan over medium heat until it’s hot, but don’t wait for it to smoke. Garlic peel and grind, add to the speedway along with 1 teaspoon of salt, fry, stirring until the garlic is fragrant and golden, but not bevy and not dark brown. By time it’s about 10 minutes.


    Scrub bread and put to the garlic. Roast, stirring, until the bread is gilded. Pour chicken broth. Slice the rosemary leaves and pour into the soup, add the bay leaf season to taste with salt and pepper. Bring to the boil. Reduce the fire, boil over low heat for 10 minutes.


    Remove the bay leaf. Add slightly whipped eggs. Cook, stirring constantly, for another 10 minutes. Serve the soup warm, garnished with parsley leaves and splattered with olive oil.


    Spanish bread soup (Salmorejo)

    Peel the garlic clove. Put it along with the bread in a food processor bowl or blender and grind in pulsating mode. Scar the tomatoes with boiling water, remove the skin, release the seeds and add to the bread. Purge until smooth velvety mass. Slowly add the olive oil and continue to process until the soup is frothy. Season with salt and pepper to taste.


    Cool in the fridge for 1 hour. Boil the eggs, cut them into cubes and serve soup, sprinkling with chopped Serrano ham and brewed steeped eggs.


    Estonian bread soup

    Slice the bread into pieces. Put in a saucepan and pour clean cold water. Wait for the bread to soften, stir the mixture and put on a medium heat. Bring to a boil and cook until the bread is softened definitively. Wipe the bread mass through a sieve and return to the heat. Add the washed raisins, cinnamon stick and sugar, spread the puree with juice and grate over low heat for 5-10 minutes. Remove from the heat, get the cinnamon and chill the soup. Serve with a spoonful of sour cream or whipped cream.

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