Bread or Invalid Soup

Sometimes the most comforting food comes from almost nothing at all.

Bread soup (historically called “invalid soup” because it was served to the sick and recovering) is one of those disappearing heritage recipes that deserves a second look. Cubes of bread are toasted golden in butter, then bathed in hot water and enriched with a stirred egg and warm nutmeg.

It’s the kind of dish your great-grandmother made on a cold night with whatever was in the cupboard. Think of it as a stripped-down egg drop soup with a European soul.

Kitchen Tips

• Use day-old crusty bread for the best texture. Fresh soft bread turns mushy too fast.
• Stir the egg in slowly with a fork so it forms silky ribbons instead of clumps.
• A freshly grated whole nutmeg makes a world of difference over pre-ground.