Bread-Thickened Soups

Soups in which bread is a principal ingredient—as opposed to those served with bread as an accompaniment—can still be found in rural communities. Such soups are made by adding broth to dried bread or rolls and simmering until the bread is swollen and soft. Soups such as French onion and Spanish garlic follow this method but are distinguished by a single strong flavoring. As a slight refinement, dried bread may be stirred into a finished broth until the bread dissolves and binds the soup; the final texture is surprisingly light. Fresh breadcrumbs are often used to bind a bisque; they are added as it simmers.