1 (2020-03-28) - This may be a challenging recipe to write out. I made it again, and it was very good, but had to make all sorts of changes. There wasn't enough veg, and there didn't seem to be enough liquid, so I added another 1/2 cup. And I had leftover cooked barley, and I added some nettle tops. So, the QUESTION is; are the ratios below wrong, or was it because I didn't have the quantities I needed. AND is there a way of writing this that would give instructions easy to follow while being flexible enough to work with the materials at hand to make the soup?
1 cup leftover veg, drained
2/3 cup liquid (add water to whatever roasting liquid you were able to save to get this amount)
Salt, to taste
1/2 cup bread (stale, cubed)
1 Tbsp butter
1/3 cup grated Gruyère cheese
- Dump the veg in a soup pot and mash thoroughly (blending it will change the consistency)
- Add the liquid and stir to combine.
- Heat and adjust the seasoning.
- To make croutons, over medium heat melt the butter in a small pan and allow it to heat up completely so that when a cubes of bread are put in, it will quietly sizzle.
- Add the bread cubes and fry, stirring constantly so they brown evenly, about 30 seconds to 1 minutes.
- Beware, they burn easily!
- Sprinkle croutons on top, then sprinkle cheese on top of croutons; broil until melted and golden-brown, about 3 minutes.
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