Bread Soup
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the bread
Slice the French rolls into ¼ inch thick slices.
Dry the slices in a 400°F (200°C) oven to remove moisture.
Assemble and serve
Place the dried bread slices in a soup tureen.
Pour the hot broth over the bread slices.
Serve with the vegetables from the broth on a separate dish.
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
- French rolls
- Provide the bread base that soaks up the broth and becomes soft in the soup.
- Broth
- Supplies the liquid and flavor that softens the bread and forms the soup.
The step that matters
Drying the bread slices. Drying the slices removes moisture so they hold their shape and absorb broth without turning mushy. Slices that are still moist soften too quickly and fall apart.
“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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