Really. I kid you not. This is a slow and difficult bread soup recipe.
You are still with me? Good! You're not still hoping I'm kidding you, are you? Because, let me say it again, I am not. The idea is hardly original, there is even a book on the subject. But then again, originality is just so…overrated. Heh.
This idea itself came to me in the most roundabout way possible. It began with my friend Derrick of Obsession with Food, who is hosting the current edition of Is My Blog Burning. Stale bread is the theme.
I've said here before that Pa amb Tomàquet might just be the best thing
to do with stale bread, but this being May and not August so it's early
yet for superlative tomatoes required for that Catalan bread dish.
My mind moved on to another good use of stale bread: bread soup. David
reminded me of a French bread preparation called Panade, so I went digging in
our cookbook library to find a classic recipe. Escoffier –strangely
enough- didn't have a recipe for Panade at all. It may have been too
provincial for him. Wait a minute, provincial, eh? Now that was a
clue from on high. Who else to consult then but the king of the French
provincial cuisine himself: Paul Bocuse?
There it was, in Paul Bocuse's Paul Bocuse's French Cooking, not so much a recipe, but a description.
A Panade is made with coarsely diced bread, sometimes fried in butter, and cooked in milk, which maybe diluted with water.
This soup has the consistency of a cream soup or velouté.
Generally hard bread or stale bread is used.
That was enough.