2 2008-07-24T00:01:07+01:00 67 Serves 4 * [[1.5 litres]] chicken [[stocks|stock]] * [[200g]] stale uncut bread, cut into cubes or sticks * 1/2 teaspoon [[Salt]] * 8 garlic cloves, peeled and finely sliced * A handful of [[herbs|chopped parsley]] * [[Black peppercorns|Black pepper]] * [[25g]] grated parmesan [[cheese]] * Extra virgin [[olive oil]] # In a large 3-litre saucepan, heat up the chicken stock and add the stale bread, salt and garlic. # Bring to the boil, turn down the heat and simmer for 15 minutes. Remove from the heat and add the parsley and black pepper. # Ladle the soup into warmed bowls and top with a generous sprinkling of cheese and a swirl of virgin olive oil. This is a good way of using up a special loaf, such as rye, spelt or sourdough, that’s got a bit stale. Keep stale dry bread in a metal tin, taking care to ensure that it is moisture free. This can be done by putting it on a plate and leaving it overnight on a radiator. false true false false false false false false false 3.02750544662309368191721132897603 7344 22234.0 1 Related recipes false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson