Ingredients for 2 servings:
2 tablespoons unsalted butter
1/2 cup diced shallots, green onions or leeks
4 slices stale bread, crusts removed
1 cup milk
2 cups broth or stock
1/2 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
2 tablespoons creme fraiche, heavy cream or yogurt
1/4 cup Italian parsley, minced
Melt the butter in a heavy skillet and saute the shallots or onions over medium low heat to soften but not color them.
Soak the bread slices in milk then puree them with a fork or whisk.
Combine the soaked bread, broth and onion mixture in a saucepan. Add salt and pepper, bring to a simmer and cook slowly for 15 minutes.
Check the seasonings and puree the soup.
Drizzle cream over the surface. If using yogurt, thin it with milk to a pouring consistency.
Scatter on the parsley and serve immediately.
