Spain Posted February 9, 2016 Share Posted February 9, 2016 Would adding Cream not make it Cream of Tomato? Yes, but I find milk is easier as it mixes better so it's less likely to curdle. Link to comment Share on other sites More sharing options...
Rugster Posted February 9, 2016 Share Posted February 9, 2016 Am I being wooshed here? The toast is wrong, but I'm assuming you're not questioning adding milk to Tomato Soup (i.e. to make cream of tomato) or putting grated cheese in French Onion Soup? Both of those are integral. Cheese most certainly does not go in French onion soup!! Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted February 9, 2016 Share Posted February 9, 2016 Cheese most certainly does not go in French onion soup!! Yes it does and with a big lump of toast. https://en.wikipedia.org/wiki/French_onion_soup Link to comment Share on other sites More sharing options...
Shandon Par Posted February 9, 2016 Share Posted February 9, 2016 Cheese most certainly does not go in French onion soup!! It's a classic way of serving, n'est pas? A big sort of crouton thing with toasted gruyere on top plonked in the bowl. Link to comment Share on other sites More sharing options...
milton75 Posted February 9, 2016 Share Posted February 9, 2016 Cheese and bread both go in a very nice Tuscan Bean Soup recipe that I know. Gruyere cheese goes on toasted and lightly garlic'd croutons with a French Onion Soup. These are placed under the grill before serving which may give the appearance of cheese being in the soup, but in fact there is an intermediary bread component. Cream, crème fraîche or sour cream are sometimes added to soups, but adding milk seems silly. Link to comment Share on other sites More sharing options...
Spain Posted February 9, 2016 Share Posted February 9, 2016 Cheese most certainly does not go in French onion soup!! You what? Link to comment Share on other sites More sharing options...
Believe The Hype Posted February 9, 2016 Share Posted February 9, 2016 A warm crusty roll, soft on the inside with butter melted is quite nice, the wee ones you find restaurants. Favourite has to be a nice slice of tiger loaf with butter. Not the pre sliced stuff, but cut yourself to preferred thickness. I have to admit though on one occasion after I had been out I poured some homemade soup into a bowl, went for the breadbin and it was bare. In a drunken panic I searched the cupboards, I needed some sort of carbs to accompany my soup. I ended up breaking crackers over the top and then grated cheese on it. I can't/won't even think if it was good but I finished it. Woke up the next morning to see what I had just done, the fear hit me twice as hard with this act of shameful behaviour. Definitely one of those 'I'm never drinking again' mornings. Quickly cleared the evidence before anyone seen what I had done. Link to comment Share on other sites More sharing options...
Shandon Par Posted February 9, 2016 Share Posted February 9, 2016 I was never a fan of leek & potato soup but since discovering Delia Smith's recipe I have been making it loads. Give it a go. Link to comment Share on other sites More sharing options...
Tamdunk Posted February 9, 2016 Share Posted February 9, 2016 Where do you stand on crustini served with soup? Link to comment Share on other sites More sharing options...
peasy23 Posted February 9, 2016 Share Posted February 9, 2016 My work serves soup with toast because it "looks better". As you say, madness. Bread all the way. What they really mean is that they can hide the 3 day old stale bread by toasting it. Link to comment Share on other sites More sharing options...
williemillersmoustache Posted February 9, 2016 Share Posted February 9, 2016 Untoasted obviously, what the f**k is?Anecdotally, the best way for bread to be served with soup is for a freshly baked loaf with the top cut off to be hollowed out then filled with the soup. Particularly awesome with French onion soup and gruyère. Link to comment Share on other sites More sharing options...
1320Lichtie Posted February 9, 2016 Share Posted February 9, 2016 Putting sandwiches in soup is almost as bad as calling it "tommy soup". Well, that's just not true. Link to comment Share on other sites More sharing options...
Bobby Skidmarks Posted February 9, 2016 Share Posted February 9, 2016 Well, that's just not true. Yes it is. Mind when i pulled you up for buying a "medium soda" from McDonalds? Tommy soup is just as bad. Link to comment Share on other sites More sharing options...
1320Lichtie Posted February 9, 2016 Share Posted February 9, 2016 Holy f**k are you referring to tomato soup here by calling it tommy soup ? Do you call French toast 'eggy dip dip' as well ?No, is that not called toad in a hole? Might have a soda and Tommy soup with cheese sandwiches for dinner tomorrow now, this threads got me in the mood. Eta: Boab beat me to it. Link to comment Share on other sites More sharing options...
Spain Posted February 9, 2016 Share Posted February 9, 2016 Anecdotally, the best way for bread to be served with soup is for a freshly baked loaf with the top cut off to be hollowed out then filled with the soup. Particularly awesome with French onion soup and gruyère. On a similar ilk, the garlic soup they serve in hollowed out bread in Slovakia & Poland etc. is pretty decent. Link to comment Share on other sites More sharing options...
williemillersmoustache Posted February 9, 2016 Share Posted February 9, 2016 On a similar ilk, the garlic soup they serve in hollowed out bread in Slovakia & Poland etc. is pretty decent. Agreed. Love edible crockery as concept tho. Once had something Welsh called Brin Branner which was stew served in this manner, delish. Link to comment Share on other sites More sharing options...
Rugster Posted February 9, 2016 Share Posted February 9, 2016 The cheese goes on a croute, not in the soup! Neanderthals!! Link to comment Share on other sites More sharing options...
vikingTON Posted February 9, 2016 Share Posted February 9, 2016 On a similar ilk, the garlic soup they serve in hollowed out bread in Slovakia & Poland etc. is pretty decent. Usually served (in Czechia/Slovakia at least) with a generic, stringy-melting cheese in the soup as well. It generally works though they really should fork out a bit more for Gruyere. Link to comment Share on other sites More sharing options...
Spain Posted February 9, 2016 Share Posted February 9, 2016 Agreed. Love edible crockery as concept tho. Once had something Welsh called Brin Branner which was stew served in this manner, delish. If I could, I'd probably have all meals served inside a hollowed out bowl of crusty bread - provided they were something with a reasonable amount of sauce of course. Link to comment Share on other sites More sharing options...
Spain Posted February 9, 2016 Share Posted February 9, 2016 Usually served (in Czechia/Slovakia at least) with a generic, stringy-melting cheese in the soup as well. It generally works though they really should fork out a bit more for Gruyere. There was no cheese in mine in Bratislava, I feel like I've missed out Link to comment Share on other sites More sharing options...
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