Zuppa Di Pane

 Ingredients 

• 5 slices crusty white bread
• 1 tablespoon butter
• 5-6 garlic cloves, chopped
• 6 cups vegetable stock 
• 1 teaspoon mixed dried herbs
• Salt to taste
• 5-6 black peppercorns, freshly ground
• ¼ cup double cream
• To Serve
• 4 slices crusty bread
• 4 tablespoons grated cheese
• 2 teaspoons olive oil   

Method

1. Heat butter in a large pan; add garlic and sauté for a few minutes making sure the garlic does not burn.
2. Add the vegetable stock. Trim the crusts of the bread slices and add to the stock.
3. Season with dried herbs, salt and ground peppercorns and continue to boil for another five minutes. Set aside to cool.
4. Purée the mixture in a food processor or blender and strain into a clean pan. Add more stock if the purée is too thick and adjust the seasoning. Bring to a boil.
5. Stir in the cream and simmer for two minutes. Do not let the soup boil.
6. Preheat the oven to 180ºC.
7. Brush both sides of the bread slices with olive oil and sprinkle cheese on top. Place on a baking tray and bake till the cheese melts.
8. Pour the hot soup into four bowls and place a slice of cheese toast on top. Serve at once.