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Bread Soup

5 tb Olive oil
3 Garlic cloves; crushed (3 to 4)
2 Sprigs fresh oregano or marjoram
1 l Water; (1 3/4 pints)
A pinch of salt
6 tb Freshly grated pecorino or parmesan cheese
8 Thin slices stale crusty bread
1 tb Chopped fresh oregano or majoram
Freshly ground black pepper
Freshly grated pecorino or parmesan cheese; to serve

Heat the oil in a saucepan and fry the garlic and herbs for about 1 minute or until soft. Add the water and salt and bring to the boil. Add the grated cheese, stir and simmer for about 10 minutes, then remove from the heat.

Arrange the bread slices in the bottom of a large, wide, warmed serving bowl. Remove the herb sprigs from the soup and pour on to the bread. Sprinkle with pepper and chopped herbs. Serve with grated cheese.

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