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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe I cut years ago from a magazine and only recently found. Unfortunately I have yet to try it. Ingredients:
2 cups stale bread, cut into 1 inch cubes (from hearty french or italian loaf) |
1 1/2 tablespoons extra virgin olive oil |
1/4 teaspoon kosher salt |
1/2 teaspoon smoked paprika |
1 head garlic, peeled & smashed |
6 cups chicken stock |
1/4 cup shredded manchego cheese |
Directions:
1. Toss bread cubes in 1/2 tbp olive oil. Sprinkle with salt & paprika; toss again. In a large nonstick skillet saute cubes over medium heat 6 to 8 minutes, or until deep gold in color. Remove from heat.
2. In a medium saucepan, heat 1 tbp. olive oil over medium-low heat. Add garlic and saute 4 minutes or until just golden. Add chicken stock; bring to a boil over medium-high heat. Add half the bread cubes, reduce heat to medium-low, and simmer for 20 minutes.
3. Ladle soup into bowls; top each with remaining bread cubes, and sprinkle with cheese.
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