Bavarian Bread Soup
Bread and soup have had a love affair for as long as we have known how to cook.
In fact, they effectively began as one and the same: The word “soup” is derived from the Latin verb “suppare,” which means to soak, because soup began as simply bread soaked in broth. Soup only developed into its own dish with bread served on the side in the early 18th century. The word “soup” became synonymous with the broth part of the meal.
Comfort Food at Watson Lake Inn
Bread soups like Pappa al Pomodoro, and its perhaps better-known Portugese cousin Açorda, are adaptations of the earliest soups humans ever made. Most cultures have a version of their own: Bread and broth are both inexpensive and easily repurposed. Tuscan Ribollita is made from stale bread, beans, and whatever vegetables the cook has to spare.
Bavarian bread soup (brotsuppe)
is made with toasted or charred rye bread and topped with lots of crisp roasted onions, at times finished with an raw egg yolk. Some bread soups are pureed, like the tortilla soup; others depend on chunks of torn bread like the Italian Pappa al Pomodoro and the Portugese Açorda.
Pappa al Pomodoro
is a thick Tuscan bread soup. Typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. To the Tuscans Pappa al Pomodoro has long been a poor man’s meal, a dish that signifies austere times. Though preparations may vary, essential ingredients are simple: olive oil, garlic, fresh tomatoes, basil and stale bread rendering it thick and sodden, like porridge. Imagine the consistency and comfort of congee or rice porridge—but bread.
Açorda
is a typical Portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, salt and poached eggs. It is mostly known in the Alentejo region and nationwide too. There are many types of açorda, like those made with shrimp or codfish
Tortilla soup (sopa de tortilla)
is a traditional Mexican soup made of fried corn tortilla pieces. Submerged into a broth of tomato, garlic, onion, chile de árbol and epazote. It is served with pieces of pasilla chiles, chicharrón, avocado, fresh cheese cubes and sour cream. Although this exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried. There are some variations, for example the broth being made with a thickened tomato base and ground tortillas. Or a bean soup enriched with crunchy strips of fried tortillas
These are some examples of comfort foods served at dinners and private events at Watson Lake Inn this Fall and Winter.
Stay local – eat local at Watson Lake Inn and choose from one of our four suites for your stay in the Granite Dells. We know you’ve got many options for lodging; but staying with us at Watson Lake Inn, you will indulge in a memorable experience and culinary discovery.
Watson Lake Inn – “Where culinary pleasures and experiences become lifetime memories.
Tuscan Bread and Tomato Soup (Pappa al Pomodoro)
Mexican Tortilla Soup (Sopa de Tortilla)
Here is a list of more great soups from around the globe.