Jennifer McLagan's Toast Soup

By Genius Recipes
March 17, 2015
8 Comments


Author Notes: "Don't be afraid," author Jennifer McLagan writes. "Toast that bread until it is burnt on the edges and very dark in the middle." And she's right -- if you don't burn the toast, the finished soup will lack depth. Adapted slightly from  Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes (Ten Speed Press, 2014).Genius Recipes

Serves: 4

Ingredients

  • 1 3/4 ounces bacon (about 1 thick slice)
  • 2 cups chicken or veal stock, preferably homemade
  • 5 1/4 ounces sourdough bread, about three 1-inch slices
  • 1 cup hot milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon vinegar from a jar of cornichons
  • sea salt and freshly ground black pepper
  • 1 1/2 ounces butter, cut into 6 pieces

Directions

  1. Cut the bacon into small pieces and place in a saucepan. Cook over medium-low heat until the fat renders and the bacon is cooked. You want the bacon to be cooked, but not crisp. In another saucepan, bring the stock to boil and then pour it over the cooked bacon. Remove the pan from the heat, cover, and let stand for 20 minutes.
  2. While the stock is infusing, toast the bread slices very well, allowing them to burn a little on the edges. Add the toast to the stock, breaking it into pieces if necessary, cover and leave for 10 minutes. During that time the bread will soak up the stock.
  3. Add the hot milk, mustard, and vinegar to the saucepan, then season with salt and pepper. Using an immersion blender, purée the soup until smooth (alternately, transfer the soup to a standard blender to blend). Return the soup to the saucepan and heat gently, stirring to scrape up any browned bits on the bottom of the pan.
  4. When the soup is warm, whisk in the butter, check the seasoning and serve.

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Reviews (8) Questions (0)

8 Comments

Mary January 24, 2016
This was hugely disappointing - I couldn't manage to finish one small bowl of it. I made a batch and a half to use up the rest of a really nice sourdough baguette, and I'm debating whether to throw the rest out or to try to doctor it up. It tastes like burnt toast, but doughy at the same time, and in this case, that is not due to using poor quality bread or under-toasting. It reminds me of biting into a sausage on a toasted roll with mustard on it, only to realize the sausage is gone and you've got a mouthful of burnt toast and mustard. Perhaps more bacon would have done the trick. I might try frying some kielbasa and adding that to a bowl. It would be an interesting part of something bigger, but on it's own, I found it to be almost inedible.
 
Samantha R. July 5, 2015
One of my favorite soups! Tonight I'm going to try using rendered chicken fat from lunch. Mmmmmm
 
Dianne March 28, 2015
Is cornichon vinegar more acidic than regular vinegar? What makes it special and why not give an alternative upfront? !!!
 
MB M. November 16, 2015
If I didn't have cornichon, I would use plain white vinegar, but probably less, maybe 1 1/2 tsp. Cornichon brine typically doesn't have the dill, sugar or garlic commonly found in other pickles.
 
samanthaalison March 26, 2015
This was alright, but not my favorite. I feel like it needs some kind of garnish or accompaniment to really make it work. I've been working my way through a lot of the Genius Recipes and there seem to be a lot of pureed, single-texture soups (this one, the green soup, the simple cauliflower soup, the tomato soup, etc.), and they don't quite do it for me. Using the burnt toast is definitely an interesting concept, though.
 
Mike S. March 20, 2015
This is one of the most exciting recipes I've seen in a long time! So fascinating. I can't wait to try making it!
 
ArtoriusRex March 18, 2015
Definitely on my to-try list now. Do you have any suggestions for an alternative to cornichon "juice"? I don't tend to keep them around.
 
Kristen M. March 18, 2015
I think just about any pickle juice would work -- hardlikearmour said she used nasturtium!