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11 Comments
Norma
April 30, 2015
I am happy to report that I have tried this recipe (sort of) and love it! I didn't have bacon or cornichons so I just put a handful of dried mushroom in the broth along with the burnt sourdough bread that was on the verge of becoming a science experiment. I tried to follow the recipe as closely as possible but I only have some beef broth in the fridge, which I dumped in... anyway the result is a rich and filling soup that is smokey and slightly tangy. This is such a simple recipe that can be easily adjusted to suit whatever you might have in the pantry. Try it if you haven't already!
Marguerite
March 22, 2015
any ideas what to substitute for the bacon? something with a strong taste, maybe sun dried tomatoes that have been soaking in oil put in a strong veggie broth???
Kristen M.
March 24, 2015
I bet just a nice mushroom broth (from dried mushrooms steeped in hot water) would be a great vegetarian substitute for the chicken broth and bacon.
jenniebgood
March 18, 2015
Wow - it's amazing how one recipe description can change your mind about a book (and it doesn't hurt that it's one of your fantastic-can-taste-it-in-my-mouth descriptions!). I wasn't super interested in this book until I read through this recipe - thanks for making me put it on my wish list!
hardlikearmour
March 18, 2015
It's surprising how much flavor this soup has. Gorgeous char on your toast photo, too.
Posie (.
March 18, 2015
This truly does sound genius -- in the best, weirdest way. Thank you for giving me another reason to eat toast for as many meals as possible.
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