Rustic Sprouted Bread Soup

Yield: 4 servings
Calories: 291
Theme: New
Rating:  This recipe has not been rated
Posted on 2/06/2017 | By Ulli Stachl
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Reminiscent of a Tuscan bread soup, this version is made with sprouted grain bread, which lends a nutty flavor and rich texture to a stock and yogurt soup base. It's a satisfying soup that pairs well with salad, a sandwich, or as a main dish by itself.

Ingredients

  • 4 slices sprouted bread, cut into 1/2 inch cubes
  • 3 tbsp butter or grapeseed oil
  • 1 small diced onion
  • 1 1/2 cups diced mushrooms
  • 1 cup diced celery
  • 1 tsp salt
  • Freshly ground pepper
  • 2 tsp chopped fresh rosemary
  • 2 cloves garlic, finely chopped
  • 5 cups vegetable or chicken stock
  • 1/2 cup plain Greek yogurt
  • 1 egg yolk
  • 1/4 cup finely chopped parsley

Directions

1. In a large pot or Dutch oven, warm the oil and brown the bread for 4-5 minutes, until it starts getting golden spots.

 

2. Add the onions, mushrooms, celery, salt, and pepper and keep sauteeing for 4-5 minutes until the veggies start to soften.

 

3. Add the broth, bring almost to a boil, then lower the heat, and simmer for about 20 minutes.

 

4. In a small bowl, mix the egg yolk with the yogurt and then whisk into the soup. Stir in the parsley and serve.

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This recipe was recently featured in Eat Bread Again: The New Breads That Can Help You Lose Weight.

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