Soup is often hailed as the antidote to cold weather. But when winter really kicks in, brothy soups won’t suffice. Something with staying power, a little more stick-to-your-ribs goodness, is the trick to surviving winter. That’s why thickened, creamier soups win.
But you don’t need to add heavy cream or make a roux to achieve soups like this. All you need is some bread. All you’ve got is old and stale bread? Even better.
It’s a focused reverence that most chefs reserve for, say, caviar. Their signature rye crumbs are meant as a finishing touch—loaded with toasty, herby flavor to crown everything from braised chicken to long-cooked vegetables. “We treat them like you would a piece of meat, cooking them in oil, butter, and aromatics,” Carbone says. “They’re perfect for bringing another layer of texture and flavor to a dish that’s already been fully cooked.”
- Can we generalize this by just saying everything gets better when sauteed with a half stick of butter?
- The first step is about crushing the breadcrumbs, but a food processor would be a lot easier
Direct link to infographic.
Some stuff seems OK – it breaks out the component ingredients for things that are frequently bought as a combination, like poultry seasoning. The rest, though? They are not even close and would produce an entirely different thing in a lot of cases. But then, that’s typically the challenge when trying to “veganize” and/or make a recipe gluten free for example.
…or you could just buy the actual ingredients 😉