NONNA'S BREAD SOUP
You can make great meals out of simple ingredients. Nothing better proves this concept than bread soup. The soup is a simple combination of water, egg and some leftover hard bread that most folks would throw away; the results are delicious.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
- Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
- Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.
BREAD SOUP
Servings : Soups and Stews, Swedish, Sweden, European, and Scandinavian. This recipe is from Food Down Under's website and also included in the Zaar World Tour 2005.
Provided by lauralie41
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice bread. In a large skillet, melt butter, add chopped onion and bread slices. Turn bread slices and cook until golden brown on both sides.
- When bread is browned, sprinkle with flour. Add stock, season with salt, pepper and nutmeg and cook for approximately 20 minutes.
- In a medium pan, strain the stock from the bread through a sieve and bring back to the boil. Serve with grated cheese.
Nutrition Facts : Calories 231.9, Fat 7.7, SaturatedFat 4.1, Cholesterol 15.3, Sodium 428.7, Carbohydrate 35.8, Fiber 2.2, Sugar 4.8, Protein 5.1
BREAD SOUP
Provided by Food Network
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer.
- Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot.
TOMATO AND BREAD SOUP
Provided by Barbara Kafka
Categories Soup/Stew Garlic Tomato Kid-Friendly Basil Fall Small Plates
Yield Makes 6 cups (1.5 liters); 6 first-course servings
Number Of Ingredients 10
Steps:
- Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
- In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
- Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
- Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.
BREAD SOUP WITH SPRING VEGETABLES
This is a lighter, brothy take on the Italian soup ribollita, which is also made with leftover bread. If using frozen peas, add them to the soup along with the bread.
Provided by Martha Stewart
Categories Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium. Add onion, celery, and garlic and cook, stirring occasionally, until onion is translucent, 4 minutes. Season with salt and pepper. Add zucchini and thyme and cook until thyme is fragrant, 1 minute. Increase heat to medium-high, add broth and 1 cup water, and bring to a boil. Reduce heat and rapidly simmer 10 minutes. Add peas and cook until vegetables are tender, about 5 minutes. Remove thyme stems, stir in bread, and season to taste with salt and pepper. To serve, top with parsley.
Nutrition Facts : Calories 186 g, Fat 5 g, Fiber 4 g, Protein 10 g
TUSCAN BREAD SOUP
Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release starch, which helps thicken the soup.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Spread bread in a single layer on a rimmed baking sheet. Bake until pieces are dry, about 15 minutes. Remove from oven, and set aside.
- In a large pot over medium-high heat, heat oil. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring, 1 minute.
- Add cabbage, broth, 2 cups water, and toasted bread. Simmer over medium heat until soup is thickened, 15 to 20 minutes. Season with salt and pepper, and stir in parsley.
Nutrition Facts : Calories 286 g, Fat 8 g, Fiber 10 g, Protein 9 g
QUICK AND EASY BREAD BOWLS
Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. -Rachel Heidenreich, Marshall, Michigan
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.
Nutrition Facts : Calories 283 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
TOMATO SOUP WITH TEAR & SHARE CHEESY BREAD
Use a packet mix to rustle up your own cheat's garlic bread to serve alongside classic and creamy tomato soup
Provided by Lucy Netherton
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over 75g of the garlic butter and half the oregano, then sprinkle the cheese and roll up like a Swiss roll.
- Cut into 8 even slices and transfer to a well-greased round 23cm tin and arrange 7 round the outside, 1 in the middle. Brush with any leftover butter. Cover with oiled cling film and leave in a warm place to puff up while you make the soup. Once doubled in size, bake bread for 25-30 mins.
- Heat the remaining garlic butter in a pan until foaming. Add the onion and carrot, and cook until softened. Pour in the tomatoes, crumble over the stock cube, add the remaining oregano and simmer for about 20 mins, then stir in the crème fraîche. Blend and season - it may need a pinch of sugar if it tastes slightly acidic. Add enough boiling water for a good soup consistency and keep on a gentle heat until the bread is done.
Nutrition Facts : Calories 786 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
EMERIL'S GARLICKY BREAD SOUP
I first had Cream of Garlic Soup in New Orleans and fell in love with the smooth mild taste, so I was ecstatic when Emeril did this on his show one day and even more when my husband agreed to try it. This is a favorite with family and friends now. Even my friend's 18 month old granddaughter couldn't get enough.
Provided by Mysterygirl
Categories Low Cholesterol
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, over medium heat, add the olive oil.
- When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper.
- Season with salt.
- Saute until slightly caramelized, about 6-8 minutes.
- Stir in the stock.
- Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
- Turn the heat up and whisk in the bread and cream.
- Continue whisking until the bread has dissolved into the soup, about 10 minutes.
- With a hand-held blender, puree the soup until smooth.
- Whisk in the cheese.
- Season with salt and pepper.
- Ladle into individual soup bowls and serve.
- Garnish with parsley.
BREAD AND TOMATO SOUP
Provided by Victoria Granof
Categories Soup/Stew Garlic Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Basil Vegan Cookie Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Heat the oil in a large, deep saucepan over low heat.
- 2. Sauté the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted.
- 3. Add the tomatoes, stock, basil, and salt.
- 4. Bring to a boil, then reduce heat. Simmer until the bread breaks down, about 20 minutes. Remove the garlic and serve.
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