Soup Broth Bread

Product Information

Who is the author: World-renowned chef and cookery writer Rachel Allen teaches at the Ballymaloe Cookery School. Her cookbooks have sold over a million copies worldwide and she has hosted numerous accompanying TV series.

To make the meatballs, place 2 tablespoons of the olive oil in a saucepan and add the finely chopped onion and garlic. Season with salt and pepper, then cook over a low heat, covered with a butter wrapper or a piece of parchment paper and the saucepan lid, until the onions are tender, about 10 minutes. Take off the heat, tip the onions into a mixing bowl and allow to cool (see note below). Garlic & Olive Oil. Sauté garlic in oil until fragrant and then add your crushed tomatoes and let simmer for a bit. Then add your broth & basil and keep simmering. To make the candied bacon, line a baking tray with a sheet of parchment paper. Place the brown sugar in a bowl and dip both sides of the streaky bacon in it so that they are completely coated. Use a little more sugar if you need to. Cook for 5–6 minutes in the preheated oven, until the bacon is caramelized on both sides. Remove from the oven and leave until cool and crisp. Once crisp, break the bacon, or snip with scissors, into pieces about 1cm in size.Bread soup is a classic soup found in many countries. This paprika and ham rich soup is a traditional Spanish version that is loaded with rich garlic for a comforting and healthy meal. As one review stated, "this is a bowl of breakfast for dinner".

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible. I wanted something that was sturdy enough to hold up to the soup, but soft enough to soak up all the delicious broth. If you are following this particular recipe and cooking method, I don't recommend blending the recipe. A smooth texture is nice in some bread soups, but for this, the texture just adds to the experience. If you find yourself with a glut of sun-ripened summer tomatoes on your hands, THIS IS YOUR MOMENT. All that fresh, unfussed, sweet tomato flavor is exactly what you want for this, so it’s definitely not the time for any hothouse, off-season tomatoes.When you blend your tomatoes, they turn kind of orangish once the air is buzzed into them so if you want to preserve that hyper-fresh, bright red, perfectly textured, fun-to-squeeze, chunky tomato goodness? Roll your sleeves up, friends, and get at it. Put the coconut oil into a saucepan over a medium heat. Add the chopped onions, butternut squash and garlic. Season with salt and pepper and stir to mix. Turn the heat down to low, cover the vegetables with a piece of parchment paper and the saucepan lid, and allow to cook slowly for 10 minutes, stirring from time to time, until they are tender. To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. If desired, toast leftover bread on a baking sheet in the oven at 350 degrees. Another fun story: apparently the strong scent of the Gruyère cheese on top masked the smell of alcohol from the night before, and it was a popular hangover food.)

If the meatballs are not being cooked immediately, it’s essential that the onions cool completely before being added to the raw minced pork. The egg poaches in the broth and offers not just an added bit of protein, but a richer addition with the egg yolk blending in when you break it with your spoon.Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself'NADIYA HUSSAIN When you’re ready to cook the meatballs, place a large frying pan on a medium heat and add the remaining olive oil and the butter (the butter helps the meatballs to brown really nicely). Once the butter has melted and foamed, add the meatballs and cook, tossing regularly, for about 8–10 minutes, until they are cooked through. Turn the heat down to low once they start to take on a golden hue.