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 thick vegetable and mushroomsoups with expressive taste can be served even suhariki 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 taste of the main ingredients of the soup.
Pea soup with rusks
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 saucepan, 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 peas. Fry in finely chopped onions 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 purpose ordinary dishesChampignons, forest oily or noble mushrooms. Soup with crackers, the recipe of which involves blending with a blender, turns out to be gentle, 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 boiled first. 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 flavor with scented pepper. Put it on the fire again and bring it to a boil.
Vegetable soups-puree
Today, useful soups from vegetables are gaining allgreat popularity. Pumpkin soup 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 are 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 in the purchase of products manufacturersoften add something that is not entirely healthy. If you like crackers, 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 even delicious, useseasonings: pounded dry garlic and onion, rosemary, collections 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 suharikam even the usual 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 cellophanepackage. 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 onto the parchment-covered 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. Serve them on small plates so that the guests were comfortable to reach them. Regular bread is not accepted for such a dish.
Such soups belong to the daily kitchen, but are quite acceptable for a festive table.
