BREAD - Bread & Pecorino Soup

By Unblond1

Ingredients

• 1 serving
• 1 cup chicken broth
• 1 tablespoon EVOO
• 2 1/2 oz. finely diced potato
• 1 thick slice stale italian bread or baquette, (50 grams) cut into small cubes
• 2 tbsp. grated pecorino romano
• 1 tsp. chopped fresh herbs
• grated lemon zest
• salt and pepper

Details

Servings 1

Preparation

Step 1

* Bring the stock and the olive oil to a boil, add the garlic and the potatoes and return to a boil. Add the bread cubes and simmer for 20-25 minutes, until potatoes are tender.

* Remove from the heat, stir in the cheese, herbs and a bit of grated lemon zest. Season with salt and pepper and drizzle with a bit of extra olive oil and serve.