Peasant Bread Crumb Soup Recipes

ITALIAN PEASANT SOUP

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

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.

SIMPLE BREADCRUMB SOUP

Steps:

• Bring chicken broth to a slow boil in a sauce pan.
• In a small bowl, beat egg and add the parmesean cheese.
• the mixture should still be runny, yet thickened.
• Add breadcrumbs and mix.
• the mixture should form a soft ball, but it should still be moist.
• Drop the mixture into the boiling broth, break up the ball with a fork and leave to boil for another 3-4 minutes.
• The breadcrumbs should begin floating to the top and binding together.
• Serve hot.

PEASANT SOUP (LIKE OLGA'S)

Steps:

• In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
• Drain off fat.
• Add tomatoes, garlic, bay leaf and broth.
• Bring to a boil.
• Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
• Then reduce to simmer for 30 minutes.
• Salt and pepper to taste.
• Serve with toasted pita bread triangles.