Soup Broth Bread

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When you’re ready to cook the meatballs, place a large frying pan on a medium heat and add the remaining olive oil and the butter (the butter helps the meatballs to brown really nicely). Once the butter has melted and foamed, add the meatballs and cook, tossing regularly, for about 8–10 minutes, until they are cooked through. Turn the heat down to low once they start to take on a golden hue. Sourdough is also great for soaking up the broth, and it’s usually a bit more flavorful than regular French bread. Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself' NADIYA HUSSAIN

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. 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. For this, the first instalment of my column, the recipe that I’m sharing with you is a curried butternut squash soup. Butternut squash is a perfect vehicle for spices and creamy coconut, and this silky smooth soup has some great gutsy flavours – just what we need right now. I adore the spicy pumpkin seed oil drizzled over the top for a contrast of textures. This is a super soup for making a large batch and freezing for a rainy day. Use other pumpkins or sweet potato in place of butternut if you wish. A baguette is a long loaf (the name means “baton” or “wand” in French) of bread that is baked in a very hot oven.If you’re looking for the best bread for French onion soup, look no further than a crusty loaf of French bread. To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. If desired, toast leftover bread on a baking sheet in the oven at 350 degrees. 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. 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. French onion soup broth is made of caramelized onions, beef broth, wine, and one very important addition…

The addition of egg and ham make it reminiscent of many breakfast dishes, but the rich garlic broth makes it really feel like something you would find at dinner. If your curry powder has been hanging around your kitchen for a year or more, it has probably gone a bit stale and could be almost tasteless. Buy a new batch for the best fresh spicy flavour – the difference will really enhance your soup.

Another fun story: apparently the strong scent of the Gruyère cheese on top masked the smell of alcohol from the night before, and it was a popular hangover food.) At this point, you will add in the ham and paprika, stir well, and continue cooking for a few more minutes or until the ham starts to get some color. Croutons. A classic French onion soup is always topped with lots of toasted French bread. Again, regular bread is not keto-friendly as it is made with wheat flour, high in carbs.