Sunshine asked me if I could make soup in a bread bowl. The soup part is easy, but I don’t know which dough recipe to use for the bowl.
I have a nice bread recipe and I have a nice roll recipe. I’m thinking the bread recipe made into a round loaf would make for a nicer, sturdier holder/bowl for soup.
Has anyone made soup in a bread bowl and if so, did you use a bread recipe for the bowl aspect??
Thank you in advance.
Alexandra Cook’s Peasant Bread should work nicely as they are made in small bowls! I think she indicates on her site or in her book that she has used them this way, too. What soup are you going to make?
Chicken/cream of chicken with vegetables – maybe sprinkle a little shredded cheese on top.
And thanks for the link!
I have, but it’s been awhile. Thank you and Sunshine for the idea!
I haven’t liked what the soup does to really soft boules–the bread gets very soggy/mushy. So I would recommend a harder crust bread like the “no knead” variants steam-baked in a Dutch oven. Even then, I might season and toast or re-bake after you fashion the bowl. It will still go soggy eventually and be easy to tear off the “walls”, but I’d rather enjoy a softened crouton than bready mush.
I was thinking about that… thanks for confirming. I thought it might be a good idea to “kind of” toast the bowl in the oven for a few minutes prior to filling it, but now I know I will.
Thanks!!
a french onion sans croutons comes to mind.
I thought about a french onion soup or similar, which sounds PERFECT!! But I found a lone chicken breast in the freezer getting towards the end of its usefulness. I want to use it “in something” before it gets freezer burn.
Maybe next time when onions go on sale. I do enjoy a good french onion soup!!
I’ve noticed Gruyere has dropped in price since the holidays…
Well my “bread blanks” for tomorrow’s dinner didn’t turn out the way I wanted. I was hoping for taller “bowls”, but these will work.
Sunshine just said to me… “Can we call your failed bread a ‘Bread Blate’ instead of a bowl??”
So tomorrow’s dinner will be Soup in a Bread Blate!
You might want to trademark that.
I see a marketing opportunity there.
Boudin would be all over that one.
Quick Question – I have half a head of cabbage, that doesn’t have too much longer in the crisper.
I’m wondering if I can shred and add it to my Cream of Chicken Veggie soup for this dinner??
Ideas?? Advice??
Thank you in advance.
How about cabbage fritters to have on the side?
I made okonomiyaki a few days ago and Sunshine didn’t really like it. She stated it needed bacon, so I’ll need to pick up some bacon (when it goes on sale) to make another attempt at okonomiyaki/fritters.
But thanks for the suggestion.
I don’t like okonomiyaki either, but it’s the doughy-ness and the sauces.
I was thinking thin like latkes or korean scallion pancakes or Turkish mucver / zucchini fritters (those also have some feta which makes for an interesting flavor profile).
If you don’t mind the cabbage flavor in your soup, that should work.
I most often use up cabbage with noodles – slice a bit of onion and let that and the cabbage saute and char a bit, then add cooked noodles of your choice (angel hair or linguine for eg) and season to your taste (eg soy sauce and butter with some pepper, or sesame oil, and so on).
Thanks… when Sunshine gets up – I’ll see if any of those sound appealing.
My goal for 2025 is to get more vegetables into both of our diets, but my girl is definitely a carnivore – this vegetable goal is going to be more difficult than I first anticipated.
I’d just stir fry it and add it to noodles for another meal. As far as soups, it’s actually pretty good melted into instant ramen. And there is always borscht.
For “cream of” soups, a internet search turned up this one:
I haven’t made it, but it looks pretty basic and straightforward and could be tweaked as needed.
Thanks… I didn’t think of that – I could cream the cabbage with my immersion blender, then add the rest of the vegetables and chunk chicken.
I have the same vegetable goal, which is sometimes harder to achieve when I’m making simple meals.
I will sometimes add veg to bulk up a dish esp if it can’t be discerned in the end.
Would be a good thread topic if you’d like to start it, otherwise I can.
Finely chopped, sauteed cabbage makes a great addition to meatloaf. It can be added to any recipe wholesale or used to replace half of whatever binder is called for. Adds a ton of moisture and makes for a very tender end result.
