Vegetable Soup Panade

This is really more a casserole than a soup, but it’s a great way to convert leftover soup from the night before into a main course for a simple lunch or a first course or side dish for the next day’s dinner.

This recipe works best with leftover vegetable soup with chunky vegetables still in it—pureed soups, because they don’t have much texture, make the consistency of the panade a little monotonous.