This soup is so good, you might just let some bread go stale if you need an excuse to make it. You can add root vegetables to it if you want a more substantial soup. A small portion of this soup is a wonderfully extravagant addition to a holiday meal featuring steamed seafood or grilled meat. Of course, it goes without saying that there will be vegetables with the meal. For dessert, simple fruit that is peeled at the table and a few roasted nuts is all that's required for cold winter night. Pass the citrus. And where are those pecans?
2 cups stale, high quality bread.
* levain, ciabatta, baguettes, country loaf or miche.
4 cups stock (vegetable, beef, chicken veal- your choice)
3 medium yellow onions thinly sliced
2 cloves of garlic + 1 for toast toppers
2 tbsp. concentrated tomato paste
salt, pepper, smoked paprika
1. Chop onions and garlic and place in soup pot
2. Add the butter and slowly caramelize the onions and garlic over very low heat until a nice golden color. Put the lid on the pot to steam as the caramelization happens to cook faster and retain the liquid.
3. Pour the stock or water over the onions add the bread with the milk it soaked in and cook gently. Let it simmer, covered and stirred occasionally, for 30 minutes.
4. After 30 minutes, add salt and pepper to taste.
5. Blend the soup until velvety smooth; a Vitamix will yield the best results.. Add a little water to thin if necessary
5. Fry the reserved bread in a little olive oil and rub a raw garlic clove on the bread and season with a little salt.
6. Serve with salt, pepper, and a sprinkling of smoked paprika. Enjoy!
Using ingredients fully yields the best results. I learned to cook this way out of economic necessity and found it to be the most rewarding and nourishing way to approach food. It happenst to be the best for the planet too. These recipes are a tribute to my Italian grandfather who inspired the zero-waste philosophy by teaching me how to turn leftover polenta into lasagna.