Peasant Bread Crumb Soup Recipes

PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)

Steps:

• Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
• The mixture should be like a wet dough, barely holding together.
• If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
• Allow the dough to rest for approximately 20 minutes in a cool place.
• Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
• Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
• Serve immediately.

PEASANT BREAD SOUP

Steps:

• put chicken stock in a pot.
• add oven roasted garilc and the rest of the spices (and mushrooms).
• bring to a boil on med heat then low and cover for 30 min.
• cut bread into 1/2 inch rounds and brush with olive oil.
• toast in a pan till brown (i like mine dark).
• warm soup bowls in the oven or microwave.
• pour soup into bowls.
• spilt bread into bit size pieces and put in soup top with cheese.
• let stand 5 minute.

PEASANT BREAD CRUMB SOUP

Steps:

• 1. Place all ingredients, save the panko, in a heavy bottomed, lidded pot. Cook on low, covered, for 1 hour, stirring occasionally.
• 2. Remove from heat. Blend with an immersion blender. If not available, use blender or food processor.
• 3. When well blended and frothy, add the bread crumbs. Continue to immersion blend, until the crumbs thicken the soup. Serve immediately.