A simple recipe for bread soup with Swiss chard

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Bread soup recipe

Reviewed By

Sue Dyson and Roger McShane
Food Style: Mediterranean

This soup is the ultimate in simplicity - yet the flavour and texture is amazing.
3 cloves garlic, finely chopped
2 tablespoons parsley, chopped
2 dry chillies, crushed
2 cups day-old breadcrumbs made from strong bread
2 tomatoes peeled, seeded and chopped roughly
.5 cup finely chopped silverbeet or Swiss chard
2 litres (65 oz) chicken stock
6 tablespoons olive oil
3 tablespoons grated Parmesan or pecorino cheese
In a heavy pan heat the olive oil then sauté the garlic and parsley for 1 minute. Add the bread and chillies and cook for three minutes until the oil is absorbed and distributed throughout the bread evenly.
Add the stock and pepper and simmer for 30 minutes. After fifteen minutes add the tomato and silverbeet. Taste for seasoning and add salt until the balance is right.
Sprinkle with grated parmesan or pecorino cheese.
© Sue Dyson and Roger McShane 2000
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.

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