Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Bread Soup
Getting reviews...
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 749
- Total Fat
- 53 g
- Saturated Fat
- 13 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 23 g
- Cholesterol
- 47 mg
- Sodium
- 1299 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 749
- Total Fat
- 53 g
- Saturated Fat
- 13 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 23 g
- Cholesterol
- 47 mg
- Sodium
- 1299 mg
Ingredients
Directions
- Heat the olive oil in a large heavy saucepan, over a medium high heat. Add the garlic, cook until soft. Then add the celery, and tomatoes. Continue to cook another few minutes. Add bay leaves and Arbol chilies, cook briefly and gradually pour in the chicken stock. Bring to a boil, cover the saucepan, reduce the heat and cook gently for about 40 minutes. Strain the stock, pressing on the solids, and return broth to the saucepan. Discard the solids. Add the cilantro.
- Toast the bread lightly and drop it into the hot stock. Leave for 2 minutes, then serve at once, with a bowl of grated Cotija cheese.
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