Ingredients
Scale
- 4 thick slices of stale country style bread, good quality, crusts removed
- 5 TBS extra virgin olive oil
- ½ tsp crushed dried chilies
- 3 cloves garlic, peeled and crushed
- 2 TBS chopped fresh flat leaf parsley
- 6 ½ cups hot chicken stock
- Fine sea salt and freshly ground black pepper to taste
- Freshly grated parmesan cheese to serve
Instructions
- Crumble your bread into bits and then blitz them in a food processor for a couple of seconds until you get a coarse crumb.
- Heat the olive oil, dried chilies, garlic and parsley in a heavy-bottomed saucepan.
- Sauté for about 30 seconds until you can smell the garlic.
- Tip in the breadcrumbs and cook, stirring frequently, for 3 to 4 minutes, until the bread begins to turn golden brown. Add the hot stock.
- Cover and simmer for about half an hour.
- Taste the soup and adjust seasonings as desired. Serve ladled into heated soup bowls and pass the grated cheese for sprinkling on top.
Notes
In desperate times you can use other forms of garlic, such as garlic powder or paste, and pre-crushed refrigerated garlic. You may also use dried flat-leaf parsley if that is all you can get, 1 TBS.
- Category: Lunch
Nutrition
- Serving Size: 4