Bread Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of bread crusts and butter cooked in a meat-based stock. The full recipe is presented here and I hope you enjoy this classic British version of: Bread Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
(Economical.)
117. INGREDIENTS.—1 lb. of bread crusts, 2 oz. butter, 1 quart of common stock.
Mode.—Boil the bread crusts in the stock with the butter; beat the whole with a spoon, and keep it boiling till the bread and stock are well mixed. Season with a little salt.
Time.—Half an hour. Average cost per quart, 4d.
Seasonable at any time.
Sufficient for 4 persons.
Note.—This is a cheap recipe, and will be found useful where extreme economy is an object.
Modern Redaction
Ingredients:
450g bread crusts
60g butter
1l meat stock
salt and freshly-ground black pepper, to taste
Method:
Combine the ingredients in a stockpot, bring to a boil then reduce to a simmer and continue cooking until the breadcrumbs are soft. Beat the mixture with a spoon to break up the bread crusts and continue boiling and beating until the mixture is smooth and thickened.
