Bread soups are a typical dish of many national cuisines. Initially, these are village recipes, born of the desire of poor peasants to use all the remnants of food. But over the centuries, this simple dish has become more and more sophisticated, and now it can be found in the menu of many expensive restaurants. Southern bread soups - Italian, Spanish, French - with rare exceptions, hot and hearty. Northern - Baltic, Scandinavian - cold and sweet.
Pick your recipe
You will need
-
- Italian bread soup with garlic and rosemary
- 1/4 cup olive oil
- 8-10 cloves of garlic
- 1 tablespoon coarse salt
- 150 g white stale bread without crusts
- 5 cups chicken stock
- 1 tablespoon of rosemary
- 1 bay leaf
- salt and pepper to taste
- 3 large eggs
- parsley leaves for decoration
- Spanish Bread Soup (Salmorejo)
- 1 cup slices of slightly stale white bread without crusts
- 1 large clove of garlic
- 1 kg of tomatoes
- 3/4 cup olive oil
- salt to taste
- Additionally:
- 1/3 cup chopped Serrano ham
- 3 chicken eggs
- Estonian bread soup
- 400 g stale rye bread without crust
- 1.5 liters of water
- 1 cup raisins
- ½ cup sugar
- cinnamon stick
- 200 ml of juice (cranberry or apple)
Instruction manual
1
Italian bread soup with garlic and rosemary
Heat olive oil in a large saucepan over medium heat until it becomes hot, but do not wait until it smokes. Peel and chop the garlic, add in a time along with 1 teaspoon of salt, fry, stirring until the garlic is fragrant and golden, but not baked or dark brown. In time it is about 10 minutes.
2
Chop the bread and put in the garlic. Fry, stirring, until the bread is gilded. Pour in chicken stock. Cut the rosemary leaves and pour into the soup, add the bay leaf season to taste with salt and pepper. Bring to a boil. Reduce heat, simmer for 10 minutes.
3
Remove the bay leaf. Add slightly beaten eggs. Cook, stirring constantly, for another 10 minutes. Serve the soup warm, garnished with parsley leaves and sprinkled with olive oil.
4
Spanish Bread Soup (Salmorejo)
Peel the garlic clove. Put it with bread in the bowl of a food processor or blender and chop it in a pulsating mode. Scald tomatoes with boiling water, peel them, free from seeds and add to bread. Puree until smooth and velvety. Add olive oil slowly and continue to process until the soup is frothy. Season with salt and pepper to taste.
5
Refrigerate for 1 hour. Boil the eggs, cut them into cubes and serve the soup, sprinkled with chopped Serrano ham and hard-boiled eggs.
6
Estonian bread soup
Slice the bread into pieces. Put in a pan and pour clean cold water. Wait until the bread has softened, mix the mixture and put on medium heat. Bring to a boil and cook until the bread has softened completely. Wipe the cereal mass through a sieve and return to the fire. Add washed raisins, a stick of cinnamon and sugar, dilute the mashed potatoes with juice and heat over low heat for 5-10 minutes. Remove from heat, remove cinnamon and cool soup. Serve with a spoonful of sour cream or whipped cream.
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