The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soup

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Urchina's picture

Sopa de ajo, aka a fabulous ending for stale bread

August 21, 2010 - 9:58pm -- Urchina
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While it's not a bread recipe, it's a great way to use up stale bread, especially heels. Very little prep time, very yummy results. Excellent for winter nights. It's a spanish-inspired bread and garlic soup, Sopa de Ajo!


 


For 4-6 people you will need:


8 cups vegetable or chicken broth


as many whole eggs as you have people


a 1/2 cup of stale, cubed bread (I use cubes about 1.5 inches on a side, including crust)


8 cloves garlic 


1 T paprika (smoked is nice if you can find it)

cdiggz's picture
cdiggz

Yield 3-5 servings


 


1/4 lb. ground beef


2 Tbsp. taco seasoning mix (more if needed to taste)


1-2 tsp. ranch dressing mix (optional)


1 tsp. onion powder


1 cup canned, diced tomatoes, undrained


1/4 -1/2 cup corn


1 cup kidney beans


1 cup black beans


1/4 cup water if mixture is too thick


 


Topping Ideas


cheese, olives, green onions, sour cream, tortilla chips


 


 


Directions

 


1. In a large saucepan, brown ground beef over medium heat, stir and break up meat as it cooks.  Drain grease from meat using strainer. 


 


2. Add remainder of ingredients.  When mixture comes to a boil turn temperature down to simmer.  Cover and simmer for 15-30 minutes, stirring occasionally. 


 


3. Serve over corn chips in a bowl.  Add toppings.

md_massimino's picture

Perfect Onion Soup

January 15, 2009 - 10:11pm -- md_massimino
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I know this site is all about the bread but there's nothing better than a wedge of sourdough and this velvety onion soup.  I like this recipe for bunch of reasons.  It's cheap, consists of only a few basic ingredients, only dirties one pot and it's almost impossible to get wrong.  And did I mention it's delicious?


I based my recipe off of the classic Julia Child version.

JMonkey's picture
JMonkey

Well, I made those baguettes I'd been craving. Simple really -- I just did the NYT / Sullivan Street bread scaled down to make three 8-ounce baguettes. Well, I also substituted 10% of the white flour for whole spelt, because I had some on hand, brought the hydration down to 75% and folded it twice before going to bed.

They were very tasty, almost buttery, and the crust was perfect. Crunchy and full of flavor. Crumb was nice too, with the irregularly shaped , though not cavernous, holes I was hoping for.

Man, though, were they butt-ugly.

Thin, bulbous, crooked, ugh. And I did my first attempt at a wheat sheaf all wrong -- I should have cut from the top, not the side, so they turned out looking twisted.



When you all make baguettes, how much do you weigh each out at? I've got just enough room for a 12 inch baguette but it seemed to me that 8 ounces was a little on the small size. Also, any hints you can give on shaping, and I'm all ears ....

But, even if they were ugly, they went very, very well with Zolablue's divine sweet potato sausage soup. I pretty much stuck to the recipe, though I added more sweet potatoes since I had to thaw out 8 cups of stock (smallest container I had) and didn't want it to be thin.



I'd once thought that soups weren't photogenic, but now, having seen Floyd's photo, I'm beginning to think that it's just that my soups aren't photogenic.

Anyway, that's a perfect winter meal, as far as I'm concerned (though, the bread really should be whole-grain ... but heck, even I get a Jones for white bread every once and a while ....

THANK YOU, Zolablue. This soup was a huge hit.

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