Panada
Ingredients
Directions
Prepare the bread
Cut off the crust from the bread.
Toast the bread until nicely browned.
Cut the toasted bread into 2-inch squares.
Assemble the soup
Place the squares in a bowl.
Sprinkle a little salt over the bread.
Pour the boiling water over the bread.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Stale bread
- Forms the body of the soup, soaking up the broth and giving it substance.
- Boiling water
- Softens the toasted bread and turns it into a soft, moist soup base.
The step that matters
Toasting the bread until nicely browned. Toasting builds browned, roasted flavour through the Maillard reaction. Pale toast tastes flat, while over-browned bread turns bitter. Stopping at a rich golden brown gives the soup its aroma.
“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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