Cream of Bread Soup

Ingredients

• 0.5 cup Stale baker's bread (Cut into small pieces)
• 1 cup Milk (Whole milk recommended)
• 1 cup Heavy cream
• 2 tablespoons All-purpose flour
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Freshly ground, or to taste)
• 0.5 medium Onion (Finely chopped)
• 1 tablespoon Butter (For cooking onion)
• 1 tablespoon Butter (For binding)

Instructions

1. 1Chop the onion finely and break the stale bread into small pieces.
2. 2In a saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook for 15 minutes, or until softened and translucent, stirring occasionally.
3. 3Add the bread pieces to the saucepan with the cooked onion. Add 2 cups of water. Bring to a simmer and cook for 1 hour, stirring occasionally.
4. 4Remove from heat and carefully blend the soup using an immersion blender or transfer to a regular blender. Blend until smooth.
5. 5Return the pureed soup to the saucepan. Add the milk and bring to a gentle simmer. In a separate small bowl, whisk together the remaining 1 tablespoon of butter and the flour until smooth. Gradually whisk the butter-flour mixture into the soup, stirring constantly, until the soup thickens slightly.
6. 6Stir in the cream and season with salt and pepper to taste. Heat through gently, but do not boil. Serve hot.