Soup with rusks: recipes and ideas

Crackers are an excellent addition to many first courses. Some soups and it is completely impossible to imagine without this fragrant crisp supplement.

If you are going to make soup with crackers, a selection of great ideas will help you find inspiration.

Tastes and Textures

Cooks say that to dense vegetable and mushroom soups with expressive taste, you can even serve croutons or croutons from black and bran bread, generously flavored with garlic and spices. And to delicious soups with red fish, chicken, eggs and cheese, you can make tender crackers in a white bread oven . Crackers should only make an emphasis on taste and make the texture of the dish more interesting, but do not overshadow the flavor of the main ingredients of the soup.

Pea soup with biscuits

This dish is known to many from the kindergarten. White bread crumbs are a traditional addition to pea soup with smoked meats. Usually they are rubbed with garlic from one or more sides, and then added to the soup in small portions. To prepare this dish, fill with water about 300 g of smoked products in a two-liter pot, put on the stew. Rinse 1 cup of peas, pour into boiling broth. Peel and finely slice 2 potatoes, load into the soup 15 minutes after the peas. Fry in finely chopped onion and a handful of grated carrots. When the potatoes are cooked, add the roast and cook until done. Serve this soup with breadcrumbs.

Mushroom soup

You can use for this dish the usual mushrooms, forest oily or noble mushrooms. Soup with croutons, the recipe of which involves blending with a blender, turns out to be tender, like a cream. Fry in butter butter finely chopped onion, you can usual, but it is better shallot. Add mushrooms - about a pound. If you use wood, pre-cook them and rinse, and the oyster mushrooms and mushrooms can not be cooked beforehand. Stew mushrooms with onion for 15 minutes, add 1.2 liters of chicken or beef broth. Cook another 20 minutes, and then beat with a blender. Add 500 ml of cream, add salt and lightly season with fragrant pepper. Put it on the fire again and bring it to the boil.

Vegetable soups-puree

Today, useful soups from vegetables are gaining popularity. Soup from a pumpkin turns out sunny and pleasing - just what you need for the autumn cold! And in the harvest season, you can prepare a bright green soup of broccoli, green peas, spinach. Any such soup-mashed potatoes with dried crusts is combined just fine.

The way of preparing such dishes is simple. Boil to cook 500 grams of vegetables, cut into pieces. Fluids are required on average twice as much. You can independently adjust the density by adding a broth. Wipe the soup through a sieve or pour through a blender. Serve croutons and cream.

Preparation of rusks

It's no secret that manufacturers often add products to purchased products that are not entirely healthy. If you like croutons, but are afraid of flavor-aromatic additives, take matters into your own hands. You can easily cook croutons in an oven made from white bread or simply fry them in a frying pan. The first method requires much less fat, so wind-blown bread will be more useful.

To make them more delicious, use seasoning: crushed dry garlic and onion, rosemary, a collection of fragrant herbs, coriander, curry. Saffron in a small amount will give a warm yellow tint, red sweet paprika (in powder) will tint the pieces of bread in red. A very pleasant taste will give crumbs even ordinary dried fennel. And asafoetida and can be used at all without other seasonings and salt - this natural spice, often used in Vedic cuisine, has a pronounced salty taste.

Cut the bread into cubes, fold into the cellophane bag. Mix in a bowl 3 spoons of olive oil, salt to taste and a pinch of other seasonings. Well rub out so that the dry component is distributed evenly. Pour the oil into the bag, tie it and thoroughly raster, allowing the aromatic oil to spread evenly. Pour the croutons on the parchment covered with a dry baking sheet and fry in the oven until golden brown.

Feeding to the table and etiquette

Soup with crackers eat from deep plates. It is not customary to put crackers in the soup. They are served on small plates so that the guests can reach them comfortably. Regular bread is not accepted for such a dish.

Such soups belong to the daily kitchen, but are also acceptable for a festive table.