檢視面包当碗，土豆做汤，家常食材换种吃法，生活多点小惊喜的原始碼

以前在饭店吃到过用面包当碗盛汤，圆圆的面包碗，打开是很好看。面包还能蘸汤吃，一物二用。 回来自己研究了配方，因为要盛汤，烤出来的面包外壳质地需要硬一点。内部吃起来则非常暄软，淡淡的牛奶味道。 而土豆迷迭浓汤，喝一口，土豆细腻绵软，醇厚的奶香味带着黄油的香甜，配着迷迭香碎，丝毫不显甜腻。留入口中良久，香气依旧不散，让人喝了一口还想喝一口。 最绝的是用面包蘸着汤吃，太香了。所以我每次做，都要多做些。除了盛在面包碗里，剩下的就装在碗里直接喝。面包我也会多烤些，用来蘸汤吃，常常是最后我和老公俩人连当碗的面包也会吃光抹净。
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'''土豆汤的用料'''
* 
* ⭕面包碗	
* 
* 面粉150克
* 
* 鸡蛋1个	
* 
* 牛奶60ml左右
* 
* 酵母1小勺	
* 
* ⭕土豆迷迭浓汤
* 
* 橄榄油4勺（勺子就是咱们家里一般喝粥勺大小）	
* 
* 黄油30克
* 
* 蒜瓣5-6瓣	
* 
* 土豆1个
* 
* 开水150毫升	
* 
* 牛奶150毫升
* 
* 盐少许	
* 
* 迷迭香碎1勺（没有？买！超市就有，这个必须有）