Soup Broth Bread

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Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey. In this love-letter to the world's most ubiquitous dish, acclaimed TV chef, cookery writer and renowned teacher, Rachel Allen, explores everything soup has to offer. Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself' NADIYA HUSSAIN

You have options! But you also have swizzles upon swizzles of rich olive oil and peppery torn basil and deep tomato flavor that already tastes like bread dips. You really are set. And while I’ve never been a fan of Wonder Bread, even a stale baguette is a million times better than the pre-sliced, super soft, white bread that some restaurants use.

From the book: Soup Broth Bread

Reheat the soup gently until steaming, then pour into bowls and scatter over the roasted hazelnuts and candied bacon. Serve immediately. Now shape the remaining mixture into meatballs, each about 15g in weight – you should get about 26 balls altogether. Fry them in the olive oil over a medium heat, turning them regularly, until they’re cooked on the inside (they’ll have a firm spring) and golden all over. I soon discovered that the best foods don't have to make sense. That first bite of rich broth, soft bread, and perfectly cooked egg will have you wondering why you haven't had this before. It's amazing how such simple ingredients can so easily combine to create a meal that is both simple and gourmet at the same time. When chopping the outer stalks of celery, it’s a good idea to peel away the tough fibrous layer on the outside.

Please join me on this soup adventure here at the Happy Foodie for the next six months; I’m looking forward to seeing lots of photos of your great soups, broths and breads. Just tag me at @rachelallencooks. I’ve had French onion soup in restaurants that have used everything from stale baguettes toWonder Bread as the toasted bread topping.Cut the pumpkin into 1–2cm chunks and place on a roasting tray. Drizzle with the olive oil and roast in the oven for about 20 minutes, until completely tender. Tip the pumpkin into a bowl (leaving the oven on) and mash very well with a fork, or blend in a food processor, then allow to cool. If using canned pumpkin purée, you’ll need 125g. Butter. This is French and butter is a must-have. It helps add rich flavor to the onions as they’re caramelizing. I used yellow onions for this recipe, but you can swap other varieties of onions or do a mix. See the FAQ section below for ideas.

Sourdough is also great for soaking up the broth, and it’s usually a bit more flavorful than regular French bread. All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.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. While the bread is toasting, you will add oil to a large skillet, and begin sauteing your garlic until it just starts to become fragrant. Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself'NADIYA HUSSAIN TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Sure, you could pop them in a plastic baggie first and squish from there but where’s the fun in that?!) Variations On This Tomato and Bread Soup

You can always trust Rachel Allen to deliver recipes that taste as good as they look' Good Housekeeping About the Author French onion soup ingredients—onions (lots of them), beef broth, a bit of white wine, bread, and cheese—are humble.Peel them by scoring with a knife, then giving them a drop in boiling water for a bit, and they should peel easily (tomato skins aren’t really a fun soup texture surprise) Rachel has had work published in numerous magazines and newspapers including the Irish Mail on Sunday, the Sunday Tribune, Delicious, Olive, BBC Good Food and Food & Wine Magazine, and she currently writes a weekly food column for the Irish Sunday Independent. Must-Read: Discover the Best Bread for Your Nutella Sandwich: A Deliciously Perfect Pairing! -white bread If you’re looking for the best bread for French onion soup, look no further than a crusty loaf of French bread. The first time I saw this recipe, I couldn't figure out what it was. Is it a soup? Casserole? Breakfast? Lunch? It didn't make sense.