Garlic and Rosemary Bread Soup

Name: Garlic and Rosemary Bread Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 liters rich chicken stock; 1 teaspoon coarse salt; 113 grams cup bite-size pieces stale crusty rosemary bread , preferably but any good stale bread is fine; 3 larges eggs well beaten; 1 leave whole flat-leaf parsley , for garnish; 8 cloves garlic, peeled and minced; 59 milliliters very good olive oil, plus more for drizzling; 1 teaspoon rosemary leaves, minced; 4 servings salt and pepper to taste

Garlic and Rosemary Bread Soup is It is perfect for Autumn. A mixture of bite-size pieces crusty rosemary bread, eggs, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.

Instructions

Heat oil in a large saucepan over medium-low heat until hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add garlic and 1 teaspoon salt; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.

Ingredients you will need

Garlic

Salt

Add bread, and stir to coat. Cook, stirring often until the bread begins to brown. Stir in stock, rosemary and bay leaf; season to taste with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.Discard bay leaf. Stir in eggs. Cook, stirring quite often to keep the eggs broken up, about 10 minutes.

Ingredients you will need

Salt And Pepper