Bread Soup
Ingredients
Directions
Bring the stock to a boil and let it simmer for 3 to 4 hours.
Place bits of stale bread in a bowl and pour enough hot broth over them to soak well.
Mash the soaked bread finely and add it to the simmering stock.
Continue to simmer for a few more minutes after adding the bread mash.
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
- Stale bread
- Thickens the soup as it soaks up liquid and breaks down into a smooth body.
- Stock
- Forms the liquid base and carries the flavour of the whole soup.
The step that matters
Mashing the soaked bread finely. Bread that is left in lumps will not dissolve evenly into the stock, so the soup ends up with uneven texture. Thorough mashing lets the starch in the bread disperse and thicken the liquid smoothly.
“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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