Toast Soup

Adapted from Food52.

Ingredients

1. Chicken stock, 473ml
2. Sourdough bread, 3 slices
3. Hot milk, 237ml
4. Dijon mustard, 1 tbsp
5. Vinegar, 1 tbsp
6. Salt, to taste
7. Black pepper, to taste
8. Butter, 43g

Instructions

1. Toast bread until slightly burnt.
2. In a pan, bring stock to a boil.
3. Break toasted bread into pieces and add to stock.
4. Remove stock from heat and leave for 10 min.
5. Add milk, mustard, vinegar, salt and pepper to soup.
6. Blend until smooth.
7. Return soup to pan and heat gently.
8. Whisk in butter and serve hot immediately.