Day 4 - Soup-smothered Goodness

So now we've come to the end, um, my friend. The baguette purchased earlier this week is as easy to slice as a big hunk of lead and you're looking at the trash bin as the only place where the remains can rest in peace. But no, I still have one more trick up my sleeve! Keep a glass of wine or a shot of bourbon near; you just might need it if your arms weaken in frustration when trying to break the bread apart. A good bread knife can be used too, but try ripping it apart with your hands first, as irregular chunks are perfect here:

Take a bag of FROZEN PEAS and toss it into a stockpot with a crushed clove (or two) of GARLIC, sliced BASIL and enough water to cover peas. Simmer for ten minutes and then transfer to a food processor. Puree mixture in batches and add SALT and PEPPER to taste. Rip your remaining baguette apart into bite-sized chunks and set in bowl. Ladle soup over bread and let soup permeate as many layers of the bread as you wish. Throw on some jammies and spoon soup-covered bread chunks into your mouth without getting it all over your shirt.

This can be made even quicker with canned soup, such as tomato and jazzed up with a squirt of chili or green Tabasco sauce and a sprinkle of cheese. Or use corn chowder, topped with toasted pine nuts and chopped red pepper.