The popular restaurant dish soup in bread has long won the hearts of consumers throughout Europe. Fragrant and thick first dishes, served in the pots of bread crust, retain their warmth longer and delight the eye with their originality.
In this article, we will share with you the recipes of some soups for serving in a bread plate.
Recipe: mushroom soup in bread
Ingredients:
- champignons - 400 g;
- celery - 2 stems;
- shallots - 3 pieces;
- garlic - 3 cloves;
- thyme - 1 tbsp. a spoon;
- chicken soup - 4 tbsp;
- cream - 2/3 tbsp;
- round buns - 4 pcs .;
- Worcestershire sauce - to taste;
- olive oil - to taste;
- salt, pepper - to taste.
Preparation
In a deep thick-walled pot, pour olive oil and heat on medium heat, send there chopped shallots and celery, fry 2-3 minutes, and then add chopped garlic and thyme, keep the mixture on fire for 3 more minutes. We put chopped mushrooms and fry until the liquid is completely evaporated. Pour broth into the pan to vegetables, add Worcestershire sauce, salt and pepper. Cook the soup over a low heat for 10 minutes, then cover it with a lid.
In the meantime, prepare the bread: from the buns cut off the top and take out the pulp, if the crust of bread is dense enough and crunchy - pour the soup immediately, if not - we send them to the oven for a couple of minutes.
We remove the soup from the heat and whisk it in a blender until smooth, add cream and, if necessary, salt and pepper. We pour soup on bread plates and immediately submit to the table, without forgetting to lightly sprinkle with thyme and pour with olive oil.
The remaining crumb can also go into business: it is usually slightly dried in the oven or fried in garlic oil until golden, and then sprinkled with such topping soup or other dishes.
Cheese soup in bread
Ingredients:
- round bread - 2 pcs .;
- butter - 2 tbsp. spoons;
- flour - ¼ t;
- chicken broth - 1 tbsp;
- hard cheese - 200 g;
- Worcestershire sauce - 1 teaspoon;
- beer - ¼ t;
- parsley - to taste;
- salt, pepper - to taste.
Preparation
In a thick-walled cauldron we sink the butter, add the flour and fry for 1 minute, stirring constantly. Gradually pour broth to the mixture, cook until thick and add grated cheese, Worcestershire sauce and beer. Reduce the heat and cook the soup for 8-10 minutes or until the cheese completely melts.
With two loaves of bread cut off the tops and remove the crumb, each bread pot filled with the first dish and served to the table. You can decorate the soup in a bread pot by sprinkling it with leaves of parsley and an additional portion of cheese. Bon Appetit!