So many soups we especially enjoy through the winter are laden with fat, which is used to thicken the broth. These butter-flour roux and heavy creams yield delicious, rich soups which are, unfortunately, calorically dense.
On a cold wintry day, they may be heart-warming but they are not heart-smart! Potatoes can also be used as thickening agents but they can develop a glue-like consistency when puréed. Therefore, I often gravitate towards soups that use leftover bread crumbs as a thickener.
This quick and delicious soup is similar to a Pancotta Alla Toscana, the traditional Italian Tomato-Bread Soup. I changed the spices, giving the soup a more traditional Spanish flavor. The addition of a thimble of sherry wine vinegar would be excellent.
I also wish I’d thought to pick up a Spanish sheep’s milk cheese–it would be wonderful freshly grated over this brew. Add the grated cheese and sherry vinegar to taste if you have some handy.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
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