Cooking with Madeleine Kamman (part 1-2)

The answer is Black Bread Soup. The question is, “What do you make in the middle of the winter when you have very little food around?” In this video, Madeline Kamman prepares a hearty, stick to the ribs soup she recalls from her many visits to the central mountains of France. Madeline Kamman used black bread made from buckwheat for this recipe, however, any type of bread would make a wonderful soup she says. The ingredients are few and the preparation is simple. All you need is milk, bread, an onion, chicken stock, cream and some cheese.  I really enjoyed the story Madeline Kamman told as she recounted this recipe she had learned from her distant relative Victoire.   I felt as if I was transported back to the central mountains of France and watching Victoire make the recipe herself.  Enjoy.

recipe: Black Bread Soup

Black Bread Soup – Madeline Kamman

  • 6 slices bread
  • 1 1/4 cup milk
  • 2 tablespoons butter
  • 2 onions – chopped fine
  • 3 cups stock (any type)
  • 2/3 cup sour cream
  • 1/3 cup heavy cream
  • 1/4 teaspoon crushed anise
  • 1 cup grated Cantal Cheese (chedder or gruyere will work as a substitute.)

makes 6 servings

Soak the bread in milk for 2-3 hours (place in refrigerator to keep from souring).  Pour bread mixture into the blender on medium speed to get a smooth texture, do not overblend

In a large heavy saucepan, saute the onions in butter until golden brown.  Add the broth bring to a boil.  Add the bread puree and simmer together for 30 minutes.  Be sure to stir in the beginning so the bread does not separate and end up stuck to the bottom of the pan.

Mix both creams and add the anise seeds to them.  Blend the soup and cream mixture.  Reheat without boiling and salt and pepper to taste.

Serve hot topped with cheese.

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