Bread Soup

For the bread soup, peel and dice shallots and garlic. Cut bread into cubes. Finely grate the carrot. Heat oil in a saucepan and fry bread cubes until lightly browned.

Add onion and garlic and continue to saute until onion pieces are translucent. Pour in Noilly prat or vermouth and let the alcohol evaporate briefly.

Add the vegetable soup and the grated carrots, bring to a boil and simmer for about 5 minutes. Add the cream to the soup and puree with a blender.

Season to taste with salt and pepper. Cut the hard boiled egg into small cubes. Arrange the bread soup in a plate and serve with the egg cubes and the chive rolls.

Preparation Tip:

This bread soup is an excellent way to use sliced bread that has not been consumed. The taste is determined by the bread chosen.

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