Wholemeal bread soup
To be experienced from a shallow dish or a deep bowl.
Toast the bread slices in the oven for 15 minutes at 160°C. Set aside.
Heat the 50 ml of oil in a pot and add the slices of garlic, letting them cook until they turn light brown.
Add the toast and hot mineral water to the pot. As soon as it comes to a boil, add a very light touch of salt and pepper and let it all cook for 4 minutes.
Blend the soup with the help of a blender and serve immediately.
- 8 slices of baked artisanal wholemeal bread (130 g)
- 1 clove garlic, cut into thin slices (5 g)
- 50 ml extra virgin olive oil
- salt and pepper
- 1.5 l mineral water, very hot