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.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
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 »
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