Կ ո ն չ ո լ
day-old bread soup
Born out of a need to use up old bread, this soup falls into the same category as Italian ribollita or Portuguese bread soup. For that reason, it is a something-from-nothing kind of soup, the sort of dish that can be made quickly with a few other ingredients that you likely already have on hand: an onion, a little butter, and a couple of eggs. The most classic broth for konchol is simply water, but the soup is excellent with chicken broth, too. It’s traditional to mix the bread into the pot before serving, but putting the bread in each serving bowl and pouring the soup over the top gives a nice contrast in textures.
Leftover Matnakash (page 68) or Tonir Hats (page 73) are both perfect for this recipe, though country-style French bread works well, too. The soup only serves two, with the idea that it’s best eaten soon after making. If serving more people, simply double the recipe.
Serves 2
2 cups [70 g] cubed day-old bread
2 Tbsp unsalted butter
1 yellow onion, thinly sliced
11/4 tsp kosher salt
1/4 tsp ground black pepper
5 cups [1.2 L] chicken broth or water
2 large eggs
2 Tbsp chopped cilantro
2 Tbsp chopped dill
2 Tbsp chopped flat-leaf parsley
In a toaster oven or an oven preheated to 350°F [180°C], toast the bread until crunchy all the way through and slightly brown on top, about 8 minutes. Set aside.
Heat the butter in a soup pot over medium heat. Stir in the onion, 1 tsp of the salt, and the pepper, decrease the heat to low, and sweat the onion, stirring often, until it is soft and beginning to brown on the edges, 8 to 10 minutes. Pour in the broth and bring to a boil. Lower to a simmer and cook for 5 minutes to concentrate the flavors of the broth.
In a small bowl, beat the eggs with a fork and season with the remaining 1/4 tsp salt. While stirring the broth, pour in the eggs and cook until the eggs float to the top, about 1 minute. Stir in the herbs.
Divide the bread between 2 serving bowls. Ladle the soup on top and serve immediately. This soup is best the day it is made.
