Burned Toast Soup Recipe (2024)

My Hungarian Mom made this soup a bit differently as she was kosher no bacon, milk, butter ....she used chicken fat instead rendering the fat till it turned into crunchy pieces. To make it even more delicious....she rubbed the cut side of a garlic on the toast first..(usually chalah a day or 2 or 3 old) .then put it into the soup as one big piece...As it floated it slowly absorbed the delicious chicken soup....and if we were really lucky we got some bone marrow floating around on top too.

This isn't like smoking. I'm not going to eat burnt toast everyday.

Per the Live Science article linked below (and per the American Cancer Society): "There are currently no cancer types for which there is clearly an increased risk related to acrylamide intake." Acrylamide is the substance that sometimes forms when food is browned.

What carries the greater risk for cancer: eating a piece of burnt toast or living a day in NYC? Hint: it's not the toast.

Before advocating that people eat char (which, I admit, can really enhance flavor), how about reading a little science first?
http://www.livescience.com/57612-acrylamide-cancer-risk.html

Add some minced garlic to the broth. Makes a world of difference in flavor.

I thought this would be so simple and so good. It was too simple and not good. Never again will I put Dijon mustard into a soup.

Did you read the article? It's clearly inconclusive enough that, as a food publication, sharing a recipe with burnt toast is innocuous. This is like saying Starbucks shouldn't sell coffee because it shortens one's life span. The science is all over the board.

Its a recipe from l'Astrance in Paris.

Fascinating and delicious--something truly different. Bread and sherry vinegar both have honorable places in gazpacho, but this is nothing like that. I didn't tinker with the recipe at all, and lovede the result.

Getting the soup to the right consistency is key. You definitely need to experiment with this soup prior to serving to others. Go light on the Dijon. Be exact with the bread-don't add a little extra as it throws the soup off balance. Definitely use sour dough bread.

I liked this a lot - next time I would cut down the mustard a little as I found that it became the primary flavor. Also I wish I had held back a little more bacon for garnish. Bitter microgreens and/or crunchy croutons made good garnishes as well.

Please! From a few slices of toasted bread? It's much more likely, a grand piano will fall on one's head.

One bowl of this fills you up. I'd forgotten that bread soups tend to do this. So, don't plan on anything else for your meal except, perhaps, a small salad.

I liked it. As we do not do bacon, i carmelized a vidalia onion in lieu of it. Used a portion of it and then added the chicken stock. After all the steps, I garnished with the remaining onion. It was quite tasty and interesting. My husband was a moderate fan. As I had no sour dough bread handy I used a wheat. Maybe healthier? Make again? A weak possibly.

As others have said, the steps and ingredients should be exact. Don’t over purée otherwise, a glue. Good flavor and good way to use up old bread.

Liked this a lot - agree that the mustard can get a touch overpowering. I added more sherry vinegar and milk, also a bit of Parmesan.

I have cooked many of the recipes in this app with great success and raves. Some of them are so good, I felt like a chef! I really wanted to like this recipe because it sounded so different and interesting....but it was an epic fail as I presented it to my family. I was really disappointed. Needless to say, this is not a keeper.

Wow. People have a lot of feelings about this recipe and if you’re not into Dijon mustard this isn’t for you. I used white wine vinegar bc it’s what I had and after blending I ran the soup through a sieve for smoother texture. This soup is endlessly riffable with garnishes and substitutions. My only complaint is the brownish-gray color. It looks pre-eaten

I followed the recipe as directed but it seemed like it was going to be incredibly thick so I added 2 more cups of chicken stock. Maybe I added too much bread, I didn't weigh the bread before adding. At any rate, it came out great.

Go light on the Dijon. Be exact with the bread-don't add a little extra as it throws the soup off balance. Definitely use sour dough bread.

Great cheap, tasty soup. Great way to use up old sourdough bread. Next time I think I’ll cook a little extra bacon for a nice garnish, but chopped scallions worked well.

Well, I was so excited, but I wrecked it myself. Do not add the salt until after you add the butter. I drastically overdid it in regards to that, but the soup is still pretty good. In the future, I would maybe add in diced caramelized onion after blending to give it a bit more texture, but overall, I've learned my lesson and think it will be better next time.

Very interesting flavor combination -- it definitely mellowed out over a couple of hours. A hit of half and half at the end added balance too. This was a fun one to try -- but given that it has bacon, bread and butter -- not likely to repeat. Arugula salad on the side was good compliment.

I've not made this recipe, but I can tell you the cookbook it comes from is very good and very interesting.

One bowl of this fills you up. I'd forgotten that bread soups tend to do this. So, don't plan on anything else for your meal except, perhaps, a small salad.

Add some minced garlic to the broth. Makes a world of difference in flavor.

The Times at its best -- people from heaven knows where sharing what they have learned. Excelsior!

I liked this a lot - next time I would cut down the mustard a little as I found that it became the primary flavor. Also I wish I had held back a little more bacon for garnish. Bitter microgreens and/or crunchy croutons made good garnishes as well.