Monday, 14 March 2011

Garlic and Bread Soup

This is a good way of using up a special loaf, such as rye, spelt or sourdough, that’s got a bit stale. Keep stale dry bread in a metal tin, taking care to ensure that it is moisture free. This can be done by putting it on a plate and leaving it overnight on a radiator.

By Caroline Marson

Serves 4

1.5 litres chicken stock
1/2 teaspoon Salt Salt
8 garlic cloves, peeled and finely sliced
A handful of chopped parsley
Black pepper
25g grated parmesan cheese
Extra virgin olive oil

In a large 3-litre saucepan, heat up the chicken stock and add the stale bread, salt and garlic.
Bring to the boil, turn down the heat and simmer for 15 minutes. Remove from the heat and add the parsley and black pepper.
Ladle the soup into warmed bowls and top with a generous sprinkling of cheese and a swirl of virgin olive oil.


  1. Ohhh I must try this, it sounds amazing.

  2. I love my job, I work on the LFHW adviceline so I get to drool over these recipes all day!!