Best Burned Toast Soup Recipes
BROWNED-FLOUR SOUP FROM BASLE (SWITZERLAND)
From "The Swiss Cookbook". I haven't made it. The author says that it's traditional Swiss fare, going all the way back to the Middle Ages. "Swiss people love them, and though my view is somewhat skeptical, they are part of Swiss eating to this day."
Provided by Debbie R.
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 6 T. butter in a heavy saucepan. Stir in the flour. Cook over medium heat, stirring constantly with a wooden spoon until the mixture is smooth and the color of chocolate. This takes about 7 - 10 minutes. Do not let the mixture scorch. (If it does, throw it out and start over.).
- Remove from heat. Gradually add the hot water, stirring constantly until mixture is smooth. Add onion, bay leaf and salt to taste. Simmer over the lowestg possible heat, stirring occasionally, for one hour.
- Remove onion and bay leaf before serving. Add the last tablespoons of butter.
- NOTE: some cooks add 1 t. tomato paste, others 1 - 2 T. dry madeira and others a little grated swiss cheese.
Nutrition Facts : Calories 113, Fat 6.8, SaturatedFat 4.2, Cholesterol 17.6, Sodium 56.6, Carbohydrate 11.7, Fiber 0.7, Sugar 1.2, Protein 1.5
BURNED TOAST SOUP
The cookbook author Jennifer McLagan developed this recipe for a simple toast soup, a rustic dish that stretches leftover bread into a comforting meal, after tasting an upscale version of it at a restaurant in Paris. She includes it in her 2014 cookbook, "Bitter: A Taste of the World's Most Dangerous Flavor." The recipe requires thorough and severe toasting: The bread should turn black along its edges and deep brown all over. Use thickly sliced bread, so it's not carbonized all the way through, and the ratio of burned bread to deeply toasted bread will work in your favor. Once the bread soaks up the bacon-infused stock and is blitzed with milk and mustard, all of its intense, smoky flavor will mellow.
Provided by Tejal Rao
Categories dinner, lunch, soups and stews, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small stockpot or Dutch oven, cook bacon over low to medium heat until cooked through but not crisp. Reserve a few pieces of bacon for garnish, if desired. Pour the chicken stock over the bacon, bring to a simmer and remove from heat. Let stand for 20 minutes.
- Toast the bread slices under a broiler or in a toaster, allowing them to blacken on the edges and turn deep brown all over. Add toast to the stock, ripping it up if it does not fit in the pot. Let stand for 10 minutes so the toast can soak up the stock.
- Meanwhile, heat the milk in another pan until it steams, then add it to the pot. Add mustard and vinegar, season with salt and pepper. Use an immersion blender to purée the mixture until smooth or transfer to a blender to purée, then return to the pot. Heat gently. When hot, whisk in the butter until it disappears into the soup. Add salt and pepper to taste, garnish with reserved bacon.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 7 grams, TransFat 0 grams
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