Bread soups are a typical dish of many national cuisines. Initially, these are village recipes, born from the desire of poor peasants to use all the leftovers from food. But over the centuries this simple dish has become more and more sophisticated and sophisticated, and now it can be found on the menus of many expensive restaurants. Southern bread soups - Italian, Spanish, French - with rare exceptions, are hot and hearty. Northern - Baltic, Scandinavian - cold and sweet.
It is necessary
-
- 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 rosemary
- 1 bay leaf
- salt and pepper to taste
- 3 large chicken 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 serrano ham, chopped
- 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 juice (cranberry or apple)
Instructions
Step 1
Italian bread soup with garlic and rosemary
Heat olive oil in a large saucepan over medium-high heat until hot, but don't let it smoke. Peel and chop the garlic, add in a short time along with 1 teaspoon of salt, fry, stirring occasionally, until the garlic is fragrant and golden, but not scented or dark brown. In time it is about 10 minutes.
Step 2
Chop the bread and put it on top of the garlic. Fry, stirring occasionally, until the bread is golden. Pour in the chicken broth. Chop the rosemary leaves and add to the soup, add the bay leaf and season to taste with salt and pepper. Bring to a boil. Reduce heat, simmer for 10 minutes.
Step 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 drizzled with olive oil.
Step 4
Spanish Bread Soup (Salmorejo)
Peel a clove of garlic. Place it with the bread in a food processor bowl or blender and pulsate. Scald the tomatoes with boiling water, remove the skin, remove the seeds and add to the bread. Purée until smooth, velvety. Add olive oil slowly and continue to process until the soup is frothy. Season with salt and pepper to taste.
Step 5
Chill in refrigerator for 1 hour. Boil the eggs, dice them and serve the soup, sprinkling with chopped Serrano ham and hard-boiled eggs.
Step 6
Estonian bread soup
Cut the bread into pieces. Place in a saucepan and cover with clean cold water. Wait for the bread to soften, stir the mixture and put on medium heat. Bring to a boil and cook until the bread is completely soft. Rub the bread mass through a sieve and return to heat. Add washed raisins, cinnamon stick and sugar, dilute the puree with juice and heat over low heat for 5-10 minutes. Remove from heat, remove cinnamon and chill soup. Serve with a spoonful of sour cream or whipped cream.
