Sop Soup

The first soups were thick stews (sop) that were eaten soaked up with bread.
Use a French or Italian bread, or a seasoned rustic bread for this recipe, and experiment with different grated cheeses.

bread cubes
2 cups stale bread, cut into cubes
1 tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon coarse grind {black pepper}
1/4 teaspoon paprika
1 teaspoon garlic granules
2 teaspoons basil
2 teaspoons oregano
1 tablespoon olive oil
1  large onion, sliced
5 cups water
5 tablespoons chicken broth powder
1/2 cup freshly grated Parmesan or Romano cheese
Combine bread cubes and 1 tablespoon olive oil. Sprinkle with salt, pepper, paprika, garlic, basil and oregano. Sauté until lightly browned. Set aside.

Heat 1 tablespoon olive oil in a saucepan. Sauté onion slices until lightly browned. Combine chicken-flavored broth powder and water in a bowl, then add to onions. Warm over medium heat, stirring, until powder is dissolved and soup is hot. Add the bread cubes and gently heat for 10 minutes. Sprinkle with cheese just before serving.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 20 min

Servings: 4

Recipe By: Karen Miles

From: Savvy Spice