How many times we throw away bread ? My grandmother used to cook this soup with bread that would be otherwise wasted : she was an amazing cook but she did not have all the facilities we have today , though....she could make a perfect fry in the fireplace ( she knew what kind of wood to use , and how big or little it should be to keep a constant fire ). I love this soup , it's creamy , full of savor , you wouldn't say it's made with nothing more than bread ! It takes long to cook but that's the secret , after 2 hours you'll see the changes , a sort of chemical transformation , a tasteful smell begins spreading out of the kitchen...a smell of home . In the meantime you won't need to stay beside the pan , just mix few times and that's all . Last time I cooked it I added some boiled spinach that were left in the frigidaire and I must say ....it was even better .
Ingredients : bread , water the quantity you'll need to cover the bread as in the photo below ( or half water & half stock ,vegetable or meat :if you add some stock it'll be more tasteful)
extravirgin olive oil , parmigiano cheese , freshly ground black pepper
I won't give you quantities , as you can do by yourself , you can calculate half a tablespoon of oil x each and parmigiano and pepper as you like it .
Cut the bread into pieces ( I had baguettes ) put it into a pan , add water or half water/half stock : bread will raise so you 'd better control the level of water by keeping it down with a spoon , because if there's too much liquid it won't be good . Let cook gently for at least two hours , till it becomes 'velouté' as in the photo above , while stirring from time to time to help becoming "creamy" . Season with pepper , oil and Parmigiano ( or a Gruyere if you don't find it ) and serve hot . Bon Appetit !
French version
