This simple recipe is a nod to the fundamentals of nourishment and necessity. When we have little, we make do and ensure the bellies of those we love are full. Stale bread can make a simple broth more filling and, in fact, if you look into the etymology of the word “soup,” it originally meant “bread soaked in broth.” Our bread soup is a translation of an Ecuadorian recipe that sometimes calls for meat-based stock, but our version uses a humble mixture of milk and water. Make it when you need a warm hug or don’t feel like making a trip to the grocery store. This story is from Kinfolk Issue Fifty Buy Now Related Stories Arts & Culture Food Issue 51 Imogen Kwok The artist takes food styling quite literally, creating accessories out of fruits and vegetables. Arts & Culture Food Issue 51 Would a Cheeto Kill a Pilgrim? A vague answer to a minor concern. Food Issue 40 Chow Mein & Jello An ode to the buffet. Food Issue 35 Modern Fancy The humble origins of high-end food. Arts & Culture Food Issue 34 Last Supper What to eat at a funeral. Food Sanchez A taste of Mexico in Denmark.
Arts & Culture Food Issue 51 Imogen Kwok The artist takes food styling quite literally, creating accessories out of fruits and vegetables.
