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Chlebová polévka (soupe de pain à l'ail): recipe illustration
Soups

Chlebová polévka (soupe de pain à l'ail)

A rustic Czech soup in which stale bread soaks up a garlic and caraway-scented broth, then is topped with melted cheese. Simple and filling, it is the perfect way to use bread that is starting to go hard.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

376 kcal per serving

Protein
12.1 g
Carbohydrates
46.7 g
of which sugars
3 g
Fat
14.8 g
of which saturated fat
5.4 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the bread into thick slices, then into pieces. Toast them dry in a pan, or in the oven at 170 °C for 10 minutes.
  2. Heat the oil in a saucepan and sweat the thinly sliced onion for 5 minutes without browning it.
  3. Add the crushed garlic and caraway, stir for 30 seconds, then pour in the stock.
  4. Bring to the boil and simmer for 10 minutes. Adjust the seasoning.
  5. Divide the croutons between bowls or a tureen, pour the soup over them and let the bread soak for 2 minutes.
  6. Sprinkle with grated cheese, which should melt on contact with the boiling soup. Serve straight away.

Variations and tips

Gratinéed version. Pour the soup into ovenproof bowls, cover with cheese and pass under the grill for 5 minutes.

With an egg. Crack an egg into the soup when serving and let it poach for 2 minutes.

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Original Ecomely recipe.