Free Recipe Northumberland Bread Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Northumberland Bread Soup Recipe
1 lb Loafs bread (white or
-sourdough), broken into
-pieces
2-1/2 qt Chicken stock
2 lg Carrots; coarsely chopped
2 Celery stalks; coarsely
-chopped
1 lg Onion; coarsely chopped
1 Parsnip coarsely chopped
1 White turnip; coarsely
-chopped
1/4 c (1/2 stick) butter
1/2 c All purpose flour
Salt and freshly ground
White pepper
1 c Whipping cream
1 c Milk
Northumberland Bread Soup Preparation
Soak bread in 2 quarts chicken stock in large stockpot until bread is soft. Add vegetables and bring to a boil. Reduce heat and simmer until vegetables are tender, stirring often to prevent sticking. Let cool. Puree in batches in blender or processor. Can be refridgerated until ready for use. Melt butter in small saucepan over low heat. Add flour and cook 2 to 3 minutes without browning. Add salt and pepper. Return pureed mixture to stockpot with remaining 2 cups chicken stock and bring to boil. Add roux and cook until soup thickens and is creamy, stirring occasionally. Just before serving add cream and milk and heat through but do not let soup return to a boil. Add salt and pepper to taste. NOTES : Many cultures use bread as a base for soups, this one comes from Great Britain. It”s elegant as well as satisfying. Recipe by: Ten Downing Street San Diego Ca Posted to MC-Recipe Digest V1 #776 by Dianne Weinsaft <dee@ncsi.net> on Sep 8, 1997
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Northumberland Bread Soup?
If you know a better Northumberland Bread Soup Recipe please comment below.