Best 8 Cheese Bread And Egg Soup Recipes

GEORGIAN CHEESE AND EGG BREAD (ADJARULI KHACHAPURI)

Steps:

• For the dough: Lightly oil a medium bowl. Heat the milk with 1/2 cup water in a small saucepan over low heat to between 110 and 115 degrees F. Transfer it to a small bowl and stir in the sugar, then sprinkle over the yeast and let stand until foamy, 5 to 10 minutes. (Cover the bowl if the room or the yeast is cold.)
• Put a pizza stone on the lowest rack in your oven, removing the second rack if there is one. Preheat the oven to 500 degrees F. Cut two 10-by-7-inch pieces of parchment paper.
• Put the flour in a medium bowl and whisk in the salt. Make a well in the center and pour in the yeasty mixture and the oil. Stir with a wooden spoon until the flour is incorporated and the mixture forms a shaggy ball -- it will be soft and sticky. Flour your work surface, scrape the dough onto it and knead until smooth, elastic and still slightly sticky, about 5 minutes. Put the dough in the oiled bowl, turn it to coat with oil and cover the bowl loosely with plastic wrap. Set the bowl in a warm place until doubled in size, 1 hour to 1 hour and 15 minutes.
• For the filling and topping: Work the mozzarella and feta together with a fork in a medium bowl. Make a little well in the center and add 1 egg. Beat the egg a bit with a fork, and mix and mash well to combine with the cheeses.
• Lightly flour your work surface. Turn the dough onto the floured surface and cut it in half. Round the halves gently back into rough rounds. Put 1 piece of parchment paper on your work surface and flour it lightly. Press and use a rolling pin to roll 1 piece of dough into a round 1/8-inch thick and 10-inches across. Slide it onto the paper -- it will hang over the long edges -- and then slide it, paper and all, onto the back of a baking sheet. (Alternatively, use a pizza peel.) Repeat with the other piece of dough, transferring it to the back of a second baking sheet.
• Spoon half of the cheese mixture on the first round, spreading some 1/2-inch from the edge and mounding the rest in the middle (there will be a big mound). Roll the sides up tightly to make a shape like a cheese-filled canoe -- it should be about 10 inches long and 4 inches wide. Pinch the ends together and twist to seal tightly. Repeat with the other piece of dough and remaining cheese. Let rest 10 minutes.
• Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them. Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total. Crack 1 egg in each khachapuri and continue to bake until the white is just set around the edges, but some of the white and the yolk are still a bit raw, about 3 minutes. Remove to a serving platter, dot each khachapuri with 1 tablespoon butter and stir the eggs into the hot cheese¿they will continue to cook. Serve immediately, tearing off pieces of bread to scoop up the hot, buttery, eggy, gooey cheese.

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
• Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
• Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
• Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
• Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
• Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

CHEESE, BREAD, AND EGG SOUP

Steps:

• Preheat oven to 400°F. Brush bread slices generously on both sides with olive oil. Place bread on baking sheet. Bake until light golden, turning once, about 5 minutes per side.
• Bring broth to boil in large pot. Whisk eggs and cheese in medium bowl to blend. Gradually add egg mixture to boiling broth, stirring to form egg strands, about 1 minute. Add parsley; season with salt and pepper.
• Place 2 bread slices in each of 6 soup bowls. Sprinkle with diced mozzarella cheese. Ladle soup into bowls.

PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)

Steps:

• Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
• The mixture should be like a wet dough, barely holding together.
• If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
• Allow the dough to rest for approximately 20 minutes in a cool place.
• Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
• Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
• Serve immediately.

BREAD-AND-CHEESE SOUP

Steps:

• Bring the chicken stock to a strong boil and add the salt and pepper. Meanwhile, break the toast into pieces and place the equivalent of 1 slice in each of four soup bowls. Divide the cheese among the bowls, sprinkle with the ground pepper and pour the boiling stock on top. Serve immediately.

QUICK AND EASY CHEESE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
• Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

BREAD, EGG AND GARLIC SOUP

Steps:

• Toast and cube the bread.
• Chop the parsley.
• Heat the olive oil in a heavy bottomed sauce pot over medium heat.
• Add the garlic and pepper flakes and cook for 2 minutes.
• Add the bread cubes and stir until the bread absorbs the oil (about 30 seconds).
• Add the stock and parsley.
• Bring to a low simmer and cook for 6 minutes.
• Crack the eggs into seperate small ramekins. Sprinkle a little salt and pepper on top of each egg and gently add them to the soup.
• Cover the pot and poach the eggs for 3 minutes (or to your liking).
• To serve, place one poached egg in a bowl and cover with 1/2 of the bread and broth - keep in mind the egg will continue to cook once in the bowl.
• Sprinkle each bowl with a little grated parmesan cheese and ground pepper.
• Enjoy!

NONNA'S BREAD SOUP

Steps:

• In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
• Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
• Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.