Crackers are a great addition to many first courses. Some soups are completely impossible to imagine without this fragrant crispy supplement.
If you are planning to make soup with crackers, a selection of great ideas will help you find inspiration.
Tastes and textures
Chefs say that thick vegetable and mushroom soups with expressive taste can be served even crackers or croutons of black and bran bread, generously seasoned with garlic and spices. And for gourmet soups with red fish, chicken, egg and cheese, you can make tender crackers in the oven from white bread. Rusks should only emphasize the taste and make the texture of the dish more interesting, but not overshadow the taste of the main ingredients of the soup.
Pea soup with crackers
This dish is known to many since kindergarten. White bread rusks are a traditional addition to smoked pea soup. Usually they are rubbed with garlic on one or more sides, and then added to the soup in small portions. To prepare this dish, pour about 300 g of smoked meats in a two-liter pan with water, set to boil. Rinse 1 cup peas, pour into boiling broth. Peel and finely chop 2 potatoes, load into soup 15 minutes after peas. Fry finely chopped onions and a handful of grated carrots in oil. When the potatoes are cooked, add the frying and cook until cooked. Serve such a soup with crackers.
Mushroom soup
You can use ordinary mushrooms, forest oil or noble boletus for this dish. Soup with crackers, the recipe of which involves pureing with a blender, turns out to be tender, like a cream. Fry finely chopped onion in butter, you can use regular, but better shallots. Add mushrooms - about a pound. If you use forest, boil them first and rinse, and oyster mushrooms and champignons can not be boiled beforehand. Stew the mushrooms with onions for 15 minutes, add 1.2 liters of chicken or beef broth. Boil for another 20 minutes, and then beat with a blender. Add 500 ml of cream, salt and season lightly with allspice. Put on the fire again and bring to a boil.
Mashed Vegetable Soups
Today, healthy vegetable soups are gaining in popularity. Pumpkin soup turns out sunny and pleasing - just what you need for the autumn cold! And in the harvest season you can cook a bright green soup of broccoli, green peas, spinach. Any such puree soup with crackers is combined just fine.
The way to cook such dishes is simple. Boil 500 g of vegetables until cooked, cut into pieces. Fluids on average require twice as much. You can independently adjust the density by adding broth. Rub the soup through a sieve or beat with a blender. Serve croutons and cream to the table.
Cooking crackers
It is no secret that manufacturers often add what is not entirely good for their health in purchased products. If you like crackers, but are afraid of flavoring additives, take matters into your own hands. You can easily cook crackers in the oven from white bread or just fry them in a pan. The first method requires much less fat, so the biscuits will turn out to be healthier.
To make them more tasty, use seasonings: crushed dry garlic and onions, rosemary, herbs, coriander, curry. Saffron in a small amount will give a warm yellow tint, red sweet paprika (in powder) will make the pieces of bread red. Even ordinary dried dill will add a very pleasant taste to crackers . And asafoetida can even be used without other seasonings and salt - this natural spice, often used in Vedic cuisine, has a pronounced brackish flavor.
Cut the bread into cubes, put it in a plastic bag. Mix in a bowl 3 tablespoons of olive oil, salt to taste and a pinch of other seasonings. Mash well so that the dry component is evenly distributed. Pour the oil into the bag, tie it and shake it well, allowing the aromatic oil to spread evenly. Pour croutons onto a parchment-covered dry baking sheet and fry in the oven until golden brown.
Serving and etiquette
Soup with crackers is eaten from deep plates. Rusks are not accepted to put immediately in the soup. They are served on small plates so that guests are comfortable reaching for them. Plain bread for such a dish is not accepted.
Such soups belong to everyday cuisine, but are quite acceptable for a festive table.