If you've ever made a big bowl of Panzanella salad, a delightful Tuscan-style tomato and bread dish that J. Kenji Lopez-Alt calls "the best salad of the summer" in his Serious Eats recipe, you know that bread has a place far beyond your buttered toast. You might also know that, if you find yourself with a lot of leftover Panzanella, you can blitz it up in your blender for an easy batch of gazpacho. The stale or dried-out bread that plays a starring role in the salad works overtime to turn your summer soup into a hearty, perfectly seasoned refresher, and it also goes to show how bread can add body to any other soup.
Indeed, Epicurious calls bread "the secret to thicker, heartier soups," adding that using "old and stale bread" is a tried-and-true method often found in Mediterranean cooking. "Thickening soups with bread is an easy way to add texture and bulk," writes the outlet. "It turns a simple bowl of broth into a full meal." This can be achieved by placing a slice of bread at the bottom of each individual serving bowl, stirring breadcrumbs into the pot before serving, or throwing in "in big hunks of bread" while your soup simmers. If you're making a cold soup, adding breadcrumbs or bread pieces to your blender will yield similar results.
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