The British variation on the bread soups also found in Italy, Portugal and Spain. Of course you will need good, dense bread to star among the other flavorings.
- about 1 quart of beef or pork stock
- 2 slices of bacon
- 3-4 cups sliced onions
- 1-2 Tablespoons olive oil or fat from roast beef or pork (optional but good)
- good bread cut into 1 inch chunks; the amount is up to you
- minced parsley and/or chives
- salt and pepper
- Bring the stock, bacon, onions and oil or fat (if you use it) to a boil, then reduce the heat and simmer for an hour.
- Check the seasonings, strain the solids from the soup and return the broth to a simmer.
- Divide the bread among six bowls and ladle the broth over it.
- Sprinkle with parsley and chives if you have them, and serve.
- A squeeze of lemon is not bad in this soup.
- Use as much bread as you like; a little for a light soup or lots for a thick, hearty version.
- It is not traditional, but sometimes the Editor skips straining the broth and adds the solid ingredients to the final dish.
- According to Jane Grigson in The Observer Guide to British Cookery, traditionally the liquid here was water instead of stock and consequently about twice as much fat was used to flavor the broth. Olive oil obviously is a modern variant.