The ultimate comfort food, a humble dish in a gluten-free version. Simple and quick bread-and-broth soup, served with steamed eggs and Parmesan.
Sauté the garlic clove in the extra-virgin olive oil.
Add the broth and heat for a few minutes.
Add the gluten-free bread in pieces, season with salt and pepper, and let it absorb the liquid without turning into mush.
Pour the bread soup into two bowls.
Break an egg into each bowl and let it steam-cook, covering with a lid.
Finish with grated Parmesan, pepper, and, if needed, more salt. Optional: add the scrambled egg before turning off the heat.
Saucepan
Lid
Bowls
Italia
| Energy (kcal) | 220.6 |
| Carbohydrates (g) | 31.93 |
| of which sugars (g) | 2.21 |
| Fat (g) | 5.74 |
| of which saturates (g) | 2.67 |
| Protein (g) | 11.04 |
| Fibre (g) | 2.24 |
| Salt (g) | 0.57 |
