"Panade" or baked soup

Thursday, February 24, 2011

It just started raining here and it is cold in a way that will require hunkering down and hot soup tonight. My slippers are on and the fireplace is soon to be lit. I'm trying to distract myself with coziness to drown out the whiny little voice that is yammering on about a trip to Cancun inside my head.

A panade (or baked soup) is a super comforting way to warm up your belly on a night such as this. It reminds me of a pot pie without the crust. This idea was inspired by Deborah Madison's Vegetable Soups cookbook.

Panade or Baked Soup
  • 3-4 cups of hearty or creamy soup of choice (ideas above)
  • About 1/2 pound sliced stale bread (sourdough is great)
  • 1 garlic clove, cut in half
  • Olive oil
  1. Preheat oven to 375ºF (190ºC). Brush the bread with olive oil and place it on a baking sheet. Bake until golden brown, about 10 minutes. Remove from the oven and rub each piece with the garlic clove.
  2. Lightly oil a gratin dish or Dutch oven. Break the bread into pieces and scatter them over the bottom of the pan. Pour or ladle the soup over the top of the bread. Place the pan on a baking sheet (to catch any overflow) and bake for about 45 minutes or until the top is golden and bubbling. Let cool for about five minutes before serving.

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