Panada (Bread Soup) - Recipe
This soup is a very tasty and easy to prepare light meal. Panada soup is typical of the Northeastern part of Italy. This soup has its origin as an inexpensive meal in the poor areas of the countryside. Because of its nutritional properties and its easiness of administration was frequently prepared as a meal for elders and debilitated people.
- Level: Easy
- Preparation time: 40 minutes
- Total time: 60 minutes
- Yield: 4 servings
Cut 3/4 of the bread in small pieces. Put in the oven the remaining bread to toast. When toasted put them in a food processor and chop it in small crumbs. Put in a pan a tablespoon of olive oil and saute the bread crumbs until ready.
In a large pot saute the finely chopped onion in 1 tablespoon of olive oil.
When the onion is slightly brown add few tablespoon of water and to follow the bread in pieces. Stir well trying to avoid the bread to stick on the bottom of the pot. Promptly add 1/2 gallon of water and the beef bouillon cube.
Adjust of salt and pepper. Cover and cook throughly for 40 minutes stirring frequently.
Remove from the heat and add the egg yolks and a table spoon of extra virgin olive oil.
Serve hot in bowl and top with bread crumbs and grated parmigiano.
To turn it in a vegetarian dish substitute the beef bouillon with vegetable broth.
Instead the bread crumbs and the parmigiano top. Try to your favorite vegetables or other cheese to create your own dish.
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