At one point in my life, for a short time, my family lived with my Nonna Elizabeth, in Chicago. I was seven years old, my father was traveling, and my mother worked to help make ends meet. My Nonna was widowed and spent her days cooking and caring for her garden. She prepared dinner every night for my entire family. After school, as the only female sibling, it was my job to help her in the kitchen. I was her prep cook and table setter, and I was a keen observer. Those few months of training, at such a young age, left me with memories and flavors that I long for today. From her daily dinner salad with homemade vinaigrette, to her Italian Peasant Soup (aka Depression Soup), to her Zeppole, after fifty three years, I can still smell the comforting aromas that emanated from her small kitchen.
Italian Peasant Soup is something I think about whenever I have a leftover stale loaf of bread. Usually, I end up using it for breadcrumbs, but this week, I thought ahead and saved it for this soup.
For families in small Italian towns, and families living through the Great Depression, meat was a commodity. They made bread every day, had gardens that sustained them all year, but few had meat available to them. Sunday dinners were the only meals where meat was served. Italian Peasant Soup was a go to meal, as eggs were easier to access and used in many weekday meals.
Peasant Soup On Every table
In Italy, there are many versions of soups that contain a bread base. In most regions, this very simple version is referred to as Pancotto or Zuppa alla Pavese. Pancotto tends to be thicker while Zuppa alla Pavese is brothier. It is really a matter of how the bread is used. Our version is somewhere in between. We break the stale bread into large chunks and allow the hot broth to soften it while eating.
View my video for a glimpse of the process and enjoy my husband’s guitar playing while you watch!
Ingredients:
Serves 2
1/3 cup olive oil
6 large cloves garlic, roughly chopped
1/4 bunch Italian parsley chopped
4 cups water
1/2 loaf of hard, stale baguette broken into chunks and divided into two soup bowls
4 eggs
1/2 Tablespoon salt
1/2 Tablespoon ground black pepper
Grated Pecorino Romano cheese, for sprinkling
Simple Steps to a Perfect Peasant Soup
01
Heat olive oil in a medium sized sauté pan. When heated thoroughly add garlic and stir continuously, moving the garlic around in the pan until it starts to brown slightly. Be careful to adjust the heat so the garlic doesn’t burn.
02
Turn off the heat when the garlic becomes golden brown.
03
Add the chopped parsley to the garlic. Note: It will sizzle when it hits the hot oil and garlic. Quickly stir to fully incorporate. Remove from the burner and allow to cool slightly.
04
In a small stock pot, bring water to a rolling boil. Add salt and pepper. Taste and adjust seasoning accordingly.
05
Add the cooled olive oil, garlic, and parsley mixture to the boiling water and stir. Continue to boil.
06
While the mixture is boiling, drop the eggs into the pan, one at a time, distributing them evenly to make sure they don’t touch.
07
Allow the eggs to poach for approximately 2 to 3 minutes.
08
Remove the poach eggs with a slotted spoon and place two eggs over each bowl of stale bread.
09
Ladle the remaining broth evenly between the two bowls, pouring it directly over the eggs and bread.
10
Top with a sprinkle of grated Pecorino Romano cheese and serve.
Italian Peasant Soup should be serve with a large soup spoon. The stale bread will begin to soften and soak in that perfectly poached egg. The savory broth will season everything and make this a memorable treat. That last bite of eggy broth will leave you aching for more!
Check out my blog for more economical and flavorful Italian recipes, like this Chicory and Beans recipe using Cannellini Beans!
Enjoy!
