Soup in bread pots is an original rendition of familiar dishes. Store-bought or homemade bread can be used as pots. Soups-mashed potatoes look the most advantageous in such dishes - they are not at all difficult to prepare.
In order to serve homemade soup in a bread pot, you can use purchased white bread, a bran loaf, and even half of the black "tram" bread. You can also make such original edible pots yourself, because there are enough easy and understandable recipes.
How to make a bread pot
It takes a total of 2 hours to prepare 6 medium-sized bread pots (of which 1.5 hours for proofing) and the following ingredients:
- 1 tsp fast-acting yeast;
- 2, 5 glasses of warm water;
- 2 tbsp olive oil;
- 1 tbsp Sahara;
- 900 g flour (you can mix wheat with whole grain);
- 2 tsp salt;
- 1 egg white.
Cooking instructions:
Step 1. In a large bowl, combine yeast, water, olive oil, salt and sugar. Add flour and knead the dough. You can use a kitchen machine. The dough should be soft and elastic.
Step 2. Transfer the dough to a bowl lightly oiled with olive oil, cover with a towel or cling film, leave in a warm place until the dough doubles in size. This will take about 1 hour.
Step 3. After an hour, divide the finished dough into 6 equal parts. Form each into a ball and place on a baking sheet. Make a cross-shaped incision on each, cover with a towel or cling film, leave for half an hour.
Step 4. Preheat the oven to 200 degrees.
Step 5. In a small bowl, beat the egg white with 1 tbsp. water. Brush on each ball. Bake for 25-30 minutes until golden brown.
Step 6. Before serving, cut off the top (hold the knife horizontally) and remove the crumb.
Chill the bread plate before use, fill it with soup, such as cream soup, and serve immediately. The top of the bread will play the role of a lid. The crumb should also not be thrown away - it is served with the dish.
You can buy ready-made yeast dough - this will simplify the process of making bread pots.
Before filling with the soup, you can cut out the crumb, grease the inside with olive oil and send it to the oven for 15 minutes - in this case, the bread product will become stronger and not so sour from the liquid.
Tomato cheese soup in bread with sandwich lid
To prepare 4 servings, you will need the following foods.
For soup:
- 1 tbsp olive oil;
- 2 cloves of garlic;
- 2 cups vegetable or chicken broth;
- 1 bay leaf;
- 1 small onion;
- 700-800 g of tomatoes, preferably sweet;
- 1, 5 cups heavy cream;
- salt and freshly ground pepper to taste;
- sprigs of fresh parsley for serving.
For bread pots:
- 4 small round buns;
- 16 slices of processed cheese or 2 packs (for example, President cheese);
- 5 tbsp butter at room temperature.
Step by step:
Step 1. Prepare tomato soup. In a small saucepan, heat olive oil over medium heat. Add chopped onion and simmer for 5 minutes. Chop the garlic and add to the saucepan. Cook for 1 more minute.
Step 2. Cut the tomatoes into halves and mix with broths. Add bay leaves for flavor, salt and pepper. Cook for 20-25 minutes.
Step 3. Prepare bread pots. Preheat oven to 200 degrees. Line a baking sheet with parchment.
Step 4. Cut off the tops of the buns - they will come in handy later. Remove the bread crumb.
Step 5. Grease the core of the bread with butter and put 2-3 slices of cheese into each bread bowl.
Step 6. Prepare the cheese lid sandwiches. Cut each tip in half. Put them back together by inserting a slice of cheese. Fry in a skillet for 3-4 minutes in butter, until the sandwiches are browned on both sides.
Step 7. Bake the bread pots in the oven until the cheese is melted.
Fill the bread pots with soup, garnish with fresh parsley sprigs.
Nutritional information and calories per serving: 600 calories, 400 g fat, 30 g protein, 40 g carbohydrates.
Creamy broccoli soup in bread
The total cooking time is 45 minutes. For 6 servings you will need:
- 6 small buns;
- 50g diced butter
- ½ cup chopped onions;
- 2 cloves of minced garlic;
- 240 g broccoli cabbage;
- 1 large carrot, finely chopped;
- 3 cups chicken stock
- 2, 5 cups of cream;
- 2 bay leaves;
- ½ tsp salt;
- ¼ tsp nutmeg;
- ¼ tsp ground black pepper;
- ¼ corn starch;
- ¼ a glass of water;
- 2 cups cheddar cheese, grated.
Cooking instructions:
Step 1. In a saucepan, melt the butter over medium heat. Add onion and garlic, simmer for 6-8 minutes. Add broccoli sprigs, carrots, broth, cream, bay leaf and spices. Bring to a boil, cook for 10-12 minutes.
Step 2. Mix cornstarch and water until smooth and pour into soup. Bring to a boil, stirring occasionally. Cook for 1-2 minutes. Take out the bay leaf.
Step 3. Add the grated cheese, it should melt.
Step 4. Cut off the tops of the buns, remove the crumb. Pour in the soup and serve immediately.
Nutritional information per serving: 420 calories, 32 g fat, 15 g carbohydrates, 17 protein.
Mushroom soup in a bread pot
For 4 servings you will need:
- 4 small buns;
- 3 tbsp olive oil;
- 250 g of champignons or other mushrooms at your discretion;
- 3 small onions;
- 2 cloves of garlic;
- salt and freshly ground black pepper to taste;
- ½ glass of dry white wine;
- 4 cups chicken stock
- ½ cup heavy cream;
- 2 tbsp chopped parsley for serving;
- 1 sprig of fresh rosemary, to serve
- 2 sprigs of fresh basil, to serve;
- green onions for serving.
Step 1. Chop the onions and garlic.
Step 2. In a small saucepan over medium heat, heat the olive oil and simmer the mushrooms for 3 minutes. Add onion and garlic and season with salt and pepper to taste. Pour in dry white wine. Cook until the liquid is half evaporated.
Step 3. Pour in broth and bring to a boil. Add cream and bring to a boil again. Reduce heat, cover and cook for 25 minutes.
Step 4. Set aside some mushrooms for decoration. In a food processor or blender, grind the soup until puree.
Step 5. Pour the soup into portioned bread bowls, garnish with mushrooms, parsley, rosemary and green onions.
Pumpkin soup with curry in bread
It will take a little over half an hour to prepare this dish.
For 4-6 servings, you will need the following ingredients:
- 4-6 buns;
- 2 tbsp olive oil;
- 2 pcs. leeks;
- 3 pcs. stalked celery;
- 5 pieces. champignons;
- 2 tbsp flour;
- 1 tbsp curry spices;
- ½ tsp coriander;
- ½ tsp dried cumin;
- salt and black pepper to taste;
- 400 g cream;
- 600 g pumpkin puree;
- 4 cups chicken stock
- oven-dried peeled pumpkin seeds and Greek yogurt (thick sour cream) for garnish.
Step 1. If there is no ready-made pumpkin puree at hand, you can cook it yourself. To do this, take one medium-sized pumpkin, peel it, remove the seeds (they will come in handy later), cut the pulp into small cubes and place them on a baking sheet covered with parchment. Add water to prevent the pumpkin from burning. Bake at 180-200 degrees until the flesh is soft (15-20 minutes). Next, grind the pumpkin in a blender or food processor. The pumpkin puree is ready. Rinse the seeds, dry in the oven, select 20-30 pieces, peel and use to decorate the finished dish.
Step 2. Heat the olive oil in a large deep skillet.
Step 3. Thinly chop the leeks along with the onion. Separate the green part - you will need it for filing. Slice petioled celery and mushrooms.
Step 4. Cook the onions, celery and mushrooms in a skillet until the vegetables are tender. Add flour and spices, mix.
Step 5. Pour in the cream, add pumpkin puree and chicken broth.
Step 6. Cook the soup for 20 minutes. Add salt to taste.
Pour the soup into bread bowls, garnish with pumpkin seeds and a spoonful of yogurt (thick sour cream).
