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Rustic Sprouted Bread Soup

by Ulli Stachl



YIELD: 4 SERVINGS | CALORIES: 291 | THEME: NEW | RATING: THIS RECIPE HAS NOT BEEN RATED

Reminiscent of a Tuscan bread soup, this version is made with sprouted grain bread, which lends a nutty flavor and rich texture to a stock and yogurt soup base. It's a satisfying soup that pairs well with salad, a sandwich, or as a main dish by itself.

Ingredients:

  • 4 slices sprouted bread, cut into 1/2 inch cubes
  • 3 tbsp butter or grapeseed oil
  • 1 small diced onion
  • 1 1/2 cups diced mushrooms
  • 1 cup diced celery
  • 1 tsp salt
  • Freshly ground pepper
  • 2 tsp chopped fresh rosemary
  • 2 cloves garlic, finely chopped
  • 5 cups vegetable or chicken stock
  • 1/2 cup plain Greek yogurt
  • 1 egg yolk
  • 1/4 cup finely chopped parsley

Directions:

1. In a large pot or Dutch oven, warm the oil and brown the bread for 4-5 minutes, until it starts getting golden spots.

2. Add the onions, mushrooms, celery, salt, and pepper and keep sauteeing for 4-5 minutes until the veggies start to soften.

3. Add the broth, bring almost to a boil, then lower the heat, and simmer for about 20 minutes.

4. In a small bowl, mix the egg yolk with the yogurt and then whisk into the soup. Stir in the parsley and serve.

 

Source : www.doctoroz.com

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