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Drink

Toast Soup

A light soup made from toast crumbs, boiling water, stock, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Toast Soup

Ingredients

Directions

  1. Soak the toast crumbs in boiling water for 2 minutes.

  2. Add the boiling stock and simmer slowly for 8 minutes.

  3. Season with a light shake of pepper and serve hot with dry toast or crackers.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Toast crumbs
Absorbs the liquid and gives the soup its body and thickness.
Stock
Forms the savory liquid base that carries the flavour of the soup.

The step that matters

Simmer slowly after adding the stock. Gentle simmering lets the toast crumbs swell and soften evenly. Boiling hard can break them down unevenly and leave the soup pasty.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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