Bread soup and panzanella from rené pluijm

Put a large soup pot on the fire and put in the stock.

Bring the stock to the boil and add the carrot, celery, tomatoes, garlic, onions and peppers.

Let everything simmer for 3 minutes so that the vegetables are still a bit crunchy. Season with salt and pepper.

Put a second, small pan of water and bring it to a boil. The eggs are poached in this.

Put a dash of vinegar in the water. Break an egg into a small glass. Cause a small vortex in the boiling water with a spoon and pour the egg from the glass into the vortex. Let it cook for at most 2 minutes and scoop the poached egg out of the water. Repeat for the rest of the eggs.

Scoop the plates full of soup.

Tear the sandwiches into coarse pieces and spread them over the 6 plates.

Place a poached egg on each plate and prepare the plates with fresh coriander and parsley. Serve immediately.

Fry the slices of bread on both sides in the olive oil. Let them cool.

Make a dressing of the rest of the olive oil and the lemon juice. Season with salt and pepper.

Put the tomatoes, the cucumber, the carrots, the yellow pepper, the celery, the cheese and the onions in a large bowl and mix the dressing well.

Divide the salad into 6 plates and place 2 rolls of bread on each plate. Garnish with leaves of fresh coriander and basil.