Best Peasant Bread Soup Recipes

PEASANT BREAD SOUP

Peasant Bread Soup image

I got this recipe along time ago from a chef named Jeff Smith. Hes is gone now,but this is one of my favorite recipes from him. This soup is so good its like a drug it relaxes you and makes you feel so warm and good.So make for your family and enjoy.

Provided by Chef Fergy

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups chicken stock
10 oven roasted garlic cloves (20 min in oven with olive oil)
1 teaspoon italian seasoning (emerils is good)
1 teaspoon onion powder
1 teaspoon of good sweet smoked paprika (health food store has the best)
1 loaf day old hard bread (french,artison or bagget)
1/2 cup chanterelle mushroom (button mushrooms are good) (optional)
parmesan cheese (optional) or smoked gouda cheese (optional)

Steps:

put chicken stock in a pot.
add oven roasted garilc and the rest of the spices (and mushrooms).
bring to a boil on med heat then low and cover for 30 min.
cut bread into 1/2 inch rounds and brush with olive oil.
toast in a pan till brown (i like mine dark).
warm soup bowls in the oven or microwave.
pour soup into bowls.
spilt bread into bit size pieces and put in soup top with cheese.
let stand 5 minute.

Nutrition Facts : Calories 367.2, Fat 6.3, SaturatedFat 1.5, Cholesterol 7.2, Sodium 856.3, Carbohydrate 62.3, Fiber 2.9, Sugar 8.3, Protein 14.3

PEASANT BREAD CRUMB SOUP

Peasant Bread Crumb Soup image

I love the sharpness provided by the cheese in this soup. The added texture of the bread crumbs will really please the palate. I love this for dinner on a cold winter night. I am sure you will too. Please enjoy!

Provided by Tiffany Bannworth

Categories Other Soups

Time 1h15m

Number Of Ingredients 12

Ingredients

4 c broth (beef, lamb, or vegetable)
2 can(s) evaporated milk
2 can(s) creamed corn
1/2 stick butter
2 stick cracker barrel aged reserve cheddar
1/4 c worcestershire sauce
1 c guinness or sherry
5 Tbsp dill
1 Tbsp paprika or cayenne
3 Tbsp lemon pepper salt
2 Tbsp celery salt
4 c seasoned panko bread crumbs

Steps:

1. Place all ingredients, save the panko, in a heavy bottomed, lidded pot. Cook on low, covered, for 1 hour, stirring occasionally.
2. Remove from heat. Blend with an immersion blender. If not available, use blender or food processor.
3. When well blended and frothy, add the bread crumbs. Continue to immersion blend, until the crumbs thicken the soup. Serve immediately.

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