"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 04-25-2012, 09:22 PM   #1
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
TNT Bread Soup

This is an easy soup. I used evoo for it, but if you have duck or goose fat please by all means use it.
Melt the duck or goose fat or add 6 minced cloves of garlic to a soupd pot cook for 2-3 minl Add 1 bay leaf a handful of chopped fresh thyme. and now pour over 3 cups. chicken stock. Simmer 30 min. season with salt and fresh cracked pepper. Lay2 slices of teasted day old baguette in your soup plate ladle some of the stock over the bread and top with grated Comte or gruyereand fresh chopped Italian parsley. I also top the bread slices with a rinsed off anchovy slice or two.I plan to pick up some duck fat at my grocery and make this again.

kades

__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 04-25-2012, 10:40 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Oh so simple, this would be good to take to work! Thanks, Ma!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 04-26-2012, 01:46 AM   #3
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by PrincessFiona60 View Post
Oh so simple, this would be good to take to work! Thanks, Ma!
It would be ideal. Hope you can make it to try.
ma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 04-26-2012, 11:38 AM   #4
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Good Afternoon Kadesma,

Awesome thought ... bread soup ... There is an Italian Emilia Romagna soup called MOTHER´s BROTH made from chicken stock & Reggiano Parmesano Rind ... It is a simple Shepherd´s broth ... just like yours, the only difference is, if you like, throw in a close to being finished rind of Pecorino or Reggiano Parmesano ... It is heaven on earth, if you are a cheese-oholic !

Thanks for posting. My Grandmom Margherite used to make this broth for me.

I shall try your version too ...

Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 04-26-2012, 11:46 AM   #5
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by Margi Cintrano View Post
Good Afternoon Kadesma,

Awesome thought ... bread soup ... There is an Italian Emilia Romagna soup called MOTHER´s BROTH made from chicken stock & Reggiano Parmesano Rind ... It is a simple Shepherd´s broth ... just like yours, the only difference is, if you like, throw in a close to being finished rind of Pecorino or Reggiano Parmesano ... It is heaven on earth, if you are a cheese-oholic !

Thanks for posting. My Grandmom Margherite used to make this broth for me.

I shall try your version too ...

Margi.
Hello Margi,
I just knew you might know this secret to wonderful soups. My mother-in-law always saved her Parmesan rinds as well as the pecorino rinds or even dry Monterey Jack. So I save mine as well. My children always use to call out I'm first when they saw that we were having soup. That was there way of making sure to get some of the rind. It makes for a wonderful soup taste. Thanks for reminding me of something very special.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 04-26-2012, 12:22 PM   #6
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
@ Kadesma,

Thanks for your feedback. I truly enjoy the simplicity of Shepherds´ Recipes ... The secret ingredient is the rind of: Pecorino, Reggiano Parmesan, or any other cheese one has preference for --

I am in total agreement that it gives the broth such flavour as well as the aromas, are just wonderful. Another thing, I calculate less on the salt too, as cured aged cheeses are veered to be quite pungent.

I am going to prepare a batch tomorrow ... Expect some Late April Showers here !

Kindest. Until tomorrow.
Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
bread, soup

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:57 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.