Thursday, October 30, 2008

Lemons to Lemonade or Bread to Soup

The expression goes..."If life hands you lemons- make lemonade", but what do you do when you overbake the focaccia? It's not burnt, but it's not that soft lovely bread we know and love that's easy to rip apart with your hands either. I really didn't want to throw it out, but what to do with it...

Fortunately I have a great cookbook with 300 Sensational Soups least that's what the title says (more about the book later). So it didn't take very long to find Pappa al Pomodoro...or Tomato and Bread Soup. After all, bread and some sort of soup has always been a great "stick to your ribs" peasant meal.

I admit, I was sceptical. Day old bread is one thing, but mostly overdone crusty focaccia...that's something else. But the acid of the tomatoes and the rich broth really pulled it together and practically melted the bread...and all that thinly slivered garlic and torn basil didn't hurt either!

Now that I've shared my lemon to lemonade story, I'd love to hear yours.

1 comment:

Johanna said...

I love this sort of soup with a good but stale sourdough - never thought of using foccacia but would like to.

My challenges to use up over the the last year have been parmesan crusts which I have started adding to soup, and cake trimmings which I have had success with in cookies! Hate to just thow out food when it can be used somehow!