Cooks in: 30mins
Levels: Easy
Serves: 4
List of Ingredients
- 2 C. of milk
- 7 OZ. of rustic bread
- 3 TBSP. of butter
- 12 of oilpacked anchovy fillets
- Garlic
- Lemon
- Salt
- Black pepper
Method
1
Remove the crust from the bread and set aside. Heat the milk and soak the soft part of the bread in it for about 15 minutes. Then blend the bread and milk in a food processor to obtain a smooth and uniform mixture. Season with a little salt (the anchovies are already very salty) and a generous amount of black pepper. Drain the anchovies from the oil and cut the bread crust into small pieces.
2
When ready to serve the soup, heat the butter with a clove of crushed garlic and cook it until almost hazelnut-colored. Place the soup in bowls and top with 3 anchovies each. Pour some garlic butter in the center of each, and top with the pieces of bread crust around the edges.
3
Garnish with some lemon zest and ground pepper, and serve right away.