Beans in the Cupboard Soup with Sippets
Sippets with Parsley
A sippet, you say. But what exactly is a sippet? I learned a little about sippets or more simply stated as stale bread with herbs from the book "The Soup Bible" about how they can be an alternative to croutons to top off a soup. Generally, sippets are fried with butter and fresh herbs that are versatile on numerous soups for their rich and hearty flavor. The recipe I found used butter and fresh herbs of your choice (I opted for parsley), but you can also use oil and dried herbs-I'm sure whatever option you chose will make your soup extra sipp-tastic.
SippetsRecipe derived from "The Soup Bible"
3 slices of day-old bread
4 tablespoons of butter
3 tablespoons of finely-chopped fresh parsley, or cilantro or basil
1. Cut the bread into fingers about 1 inch long.
2. Melt the butter into a large skillet. Toss in the small fingers of bread and fry slowly until golden brown.
3. Add the fresh herbs and stir well to combine. Cook for 1 minute longer, stirring continuously. Strew the sippets on top of the soup and serve.
Soups that work well with sippets
- Butternut Squash Soup
- Tomato Soup
- Pumpkin Soup
- Split Pea Soup
- Potato and Leek Soup
- Minestrone Soup
Seriously Soupy Serena