Zuppa alla Pavese (Bread Soup from Pavia)

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You may have noticed that March was a little sparse in posts.  I am hoping April will be better, but I have been having some health issues since the end of February.  I’m still undergoing a lot of testing, and a lot of the really scary things have been ruled, out so that is always a plus, but I don’t have any answers yet.

I have, however, been attempting to keep a Low FOD-MAP diet and, unfortunately, have had no appetite for quite some time.  This is not a good development when you run a food blog!

But a silver lining in all of this may be my discovery of this soup.  This is, hands down, the best thing I have found to eat when you have a stomachache and no appetite and really aren’t that into the idea of food anyway.

Bread Soup

From Twelve Months of Monastery Soups

(serves 2 but very easy to adapt to more or less servings)

 

2 tsp of butter

2 slices of good bread (we used a sourdough cracked wheat which was amazing in here)

2 eggs

4 cups of chicken stock

black pepper

grated parmesan cheese (optional)

 

Melt the butter in a skillet and grill the bread on both sides.  Be sure to swirl the bread around when you flip to the second side so that you get all the butter on the bread.

Place the grilled bread in the bottom of a bowl.

Bring the stock to a boil and poach the eggs in the stock.  I have these cool silicon things to poach the eggs in because I am bad at the “swirl the water and drop the egg in” method.  My husband does a great poached egg just by swirling the water.  I am a little jealous.

Carefully put a poached egg on top of each slice of bread.

Cover both the bread and the egg with the boiling stock.

Sprinkle on some pepper and cheese if desired.

Eat and feel better.

 

Bread Soup

(serves 2 )

 

2 tsp of butter

2 slices of good bread

2 eggs

4 cups of chicken stock

black pepper

grated parmesan cheese (optional)

 

Melt the butter in a skillet and grill the bread on both sides. Place the grilled bread in the bottom of a bowl.

Bring the stock to a boil and poach the eggs in the stock.

Carefully put a poached egg on top of each slice of bread. Cover both the bread and the egg with the boiling stock.

Sprinkle on some pepper and cheese if desired.

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