Ploughman's lunch many pubs served little else: in 1932 Martin Armstrong described stopping at village inns for a lunch of bread, cheese and beer, noting that "On these occasions in country inns when bread, cheese and beer seem so extraordinarily good, the alternative is generally nothing; and compared with nothing bread, cheese, and beer are beyond compare". By the 1950s the meal was certainly being referred to by forms of the name later used to promote it. In 1956, author Adrian Bell reported: "There's a pub quite close to where I live where ... all you need say is, 'Ploughboy's Lunch, Harry,
Bread soup Bread soup "Bread soup" is a simple soup, that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Bread soups are created as well with brown bread as with white bread. Basis for bread soup is traditionally either meatsoup or vegetable stock. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and given directly into the broth or it is cooked with onions and spices in a broth and then pureed. It is also possible to add bacon, egg and cream. Sometimes