Mughlai Bread Soup

Ingredients

In the original Czech Chlebová polévka, the soup is typically made with stale bread, garlic, and caraway seeds, resulting in a hearty and rustic flavor profile. However, in this Mughlai adaptation, we incorporate aromatic spices like cardamom, cinnamon, and cloves, along with rich cream, to create a more indulgent and royal experience. The Mughlai Bread Soup also has a creamier texture compared to the original, making it a truly luxurious dish. We alse have the original recipe for Chlebová polévka, so you can check it out.

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 slices of bread, cut into cubes 4 slices of bread, cut into cubes
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Fresh cilantro or mint leaves, for garnish Fresh cilantro or mint leaves, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 27g, 4g
• Protein: 5g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the ghee over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground cardamom, cinnamon, and cloves to the pot, and stir well to combine with the onions and garlic.
3. 3.
   Pour in the vegetable broth and bring it to a gentle boil.
4. 4.
   Reduce the heat to low and add the bread cubes to the pot. Allow the bread to soak in the broth for about 5 minutes, until it becomes soft and mushy.
5. 5.
   Stir in the heavy cream and simmer the soup for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt to taste.
7. 7.
   Remove the pot from heat and let the soup cool slightly.
8. 8.
   Serve the Mughlai Bread Soup hot, garnished with fresh cilantro or mint leaves, and a drizzle of ghee on top.

Treat your ingredients with care...

• Bread — It is best to use slightly stale bread for this recipe as it absorbs the flavors better. If you don't have stale bread, you can lightly toast fresh bread cubes in the oven before adding them to the soup.

Tips & Tricks

• For a richer flavor, you can add a pinch of saffron strands to the soup while simmering.
• If you prefer a spicier soup, you can add a small green chili pepper, finely chopped, along with the spices.
• To make the soup more filling, you can add cooked vegetables like peas or carrots to the broth before adding the bread cubes.

Serving advice

Serve the Mughlai Bread Soup as a comforting and satisfying appetizer or as a light lunch or dinner. Accompany it with warm naan bread or roti for a complete Mughlai meal experience.

Presentation advice

When serving the Mughlai Bread Soup, ensure that the bread cubes are evenly distributed in each bowl. Garnish with a sprinkle of fresh cilantro or mint leaves and a drizzle of ghee on top for an elegant touch.