2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Crackers are a great addition to many first courses. Some soups are impossible to imagine without this fragrant crunchy addition.
If you're going to make crouton soup, here's a collection of great ideas to inspire you.
Tastes and textures
Chefs say that even croutons or croutons from black and bran bread, generously seasoned with garlic and spices, can be served with thick vegetable and mushroom soups with expressive taste. And for delicious soups with red fish, chicken, eggs and cheese, you can make tender crackers in the oven from white bread. Crackers should only accentuate the taste and make the texture of the dish more interesting, but not overshadow the taste of the main ingredients of the soup.
Pea soup with croutons
This dish has been known to many since kindergarten. White bread crackers are a traditional addition to pea soup with smoked meats. They are usually rubbed with garlic on one or more sides and then added to the soup in small portions. To prepare this dish, pour about 300 g of smoked meats in a two-liter saucepan with water, set to boil. Rinse 1 cup of peas, pour into boiling broth. Clean andfinely chop 2 potatoes, load into the soup 15 minutes after the peas. Fry finely chopped onions and a handful of grated carrots in oil. When the potatoes are cooked, add the fried potatoes and cook until tender. Serve this soup with croutons.
Mushroom soup
You can use ordinary champignons, wild boletus or noble mushrooms for this dish. Soup with crackers, the recipe of which involves mashing with a blender, turns out to be tender, like a cream. Fry a finely chopped onion in butter, you can use a regular one, but shallots are better. Add mushrooms - about half a kilo. If you use forest ones, pre-boil them and rinse, and oyster mushrooms and champignons can not be pre-boiled. Stew mushrooms with onions for 15 minutes, add 1.2 liters of chicken or beef broth. Boil for another 20 minutes, and then kill with a blender. Add 500 ml of cream, s alt and lightly season with allspice. Return to heat and bring to a boil.
Vegetable puree soups
Today, he althy vegetable soups are gaining more and more popularity. Pumpkin soup turns out sunny and pleasing - just what you need for the autumn cold! And in the harvest season, you can cook a bright green soup of broccoli, green peas, spinach. Any such puree soup with croutons goes just fine.
The method of preparing such dishes is simple. Boil until tender 500 g of vegetables, cut into pieces. Liquids on average require twice as much. You can independently adjust the density by adding broth. Wipesoup through a sieve or punch with a blender. Serve croutons and cream.
Cooking croutons
It's no secret that manufacturers often add something that is not entirely he althy to purchased products. If you love crackers, but are afraid of flavoring additives, take matters into your own hands. You can easily cook croutons in the white bread oven or just fry them in a pan. The first method requires much less fat, so the oven crackers will be he althier.
To make them even more tasty, use seasonings: crushed dry garlic and onions, rosemary, aromatic herbs, coriander, curry. A small amount of saffron will give a warm yellow tint, red sweet paprika (in powder) will tint the bread slices red. Even ordinary dried dill will give croutons a very pleasant taste. And asafoetida can be used without other seasonings and s alt at all - this natural spice, often used in Vedic cuisine, has a pronounced s alty aftertaste.
Cut the bread into cubes, put in a plastic bag. Mix in a bowl 3 tablespoons of olive oil, s alt to taste and a pinch of other seasonings. Rub well so that the dry component is evenly distributed. Pour the oil into the bag, tie it up and crush it well, allowing the fragrant oil to spread evenly. Pour the croutons onto a dry baking sheet lined with parchment and roast in the oven until golden brown.
Serving and etiquette
Soup with croutons is eaten from deepplates. It is not customary to put croutons directly into the soup. They are served on small plates so that it is convenient for guests to reach for them. It is not customary to serve ordinary bread with such a dish.
Such soups belong to everyday cuisine, but are quite acceptable for a festive table.
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