Bread and Almond Wine Stew
A hearty stew made with bread, almonds, and wine, perfect for a cold winter night. This stew is a twist on traditional bread soups.
Ingredients
- ●2 cups, cubed Breadany type of bread works, but rustic bread is best
- ●1 cup, sliced Almondsyou can use slivered or sliced almonds, whichever you prefer
- ●1 cup Winedry white wine works best, such as chardonnay or sauvignon blanc
- ●2 medium, chopped Onionany type of onion works, but sweet onion is best
- ●4 cloves, minced Garlicyou can use more or less garlic to taste
- ●4 cups Chicken brothyou can use store-bought or homemade broth
- ●to taste Saltuse kosher salt or sea salt for best flavor
- ●to taste Black pepperfreshly ground pepper is always best
- ●1/4 cup, chopped Fresh parsleyoptional, but adds a nice fresh flavor
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and sauté for another minute.
- 4
Add the sliced almonds and toast for 2-3 minutes, or until fragrant.
- 5
Add the cubed bread and stir to combine with the almonds and onion mixture.
- 6
Pour in the wine and chicken broth, and stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the bread is fully saturated.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot, garnished with chopped fresh parsley if desired.
- 10
Note: you can also make this stew in a slow cooker. Simply brown the onion and garlic in a pan, then transfer everything to the slow cooker and cook on low for 2-3 hours.