📝 About This Recipe
This comforting bowl is a sophisticated reimagining of 'Panada,' a timeless European peasant dish that celebrates the humble alchemy of crusty bread, rich butter, and savory broth. Velvety in texture and deeply nostalgic, the soup transforms stale sourdough into a luxurious, silk-like emulsion infused with nutty browned butter and aromatic herbs. It is the ultimate culinary embrace—thrifty yet elegant, and deeply satisfying on a cold evening.
🥗 Ingredients
The Bread Base
- 6 cups Day-old Sourdough or French Boule (cut into 1-inch cubes, crusts included)
- 6 tablespoons Unsalted European-style Butter (high fat content preferred)
Aromatics and Liquid
- 1 Yellow Onion (finely diced)
- 3 Garlic Cloves (minced)
- 5 cups High-quality Chicken or Vegetable Stock (low sodium)
- 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc) (optional, for deglazing)
- 3 Fresh Thyme Sprigs (leaves removed and chopped)
- 1 Bay Leaf (fresh or dry)
Finishing Touches
- 1/2 cup Heavy Cream (at room temperature)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1 pinch Nutmeg (freshly grated)
- 2 tablespoons Chives (finely snipped for garnish)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or pot, melt 4 tablespoons of the butter over medium heat until foaming.
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2
Add the diced onions to the pot and sauté for 6-8 minutes until translucent and just beginning to turn golden brown around the edges.
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3
Stir in the minced garlic and thyme, cooking for another 60 seconds until the fragrance fills your kitchen.
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4
Add the bread cubes to the pot. Stir well to ensure the bread is coated in the butter and onion mixture, toasting the cubes for 3-4 minutes.
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5
If using wine, pour it in now to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
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6
Pour in the stock and add the bay leaf. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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7
Cover and simmer for 20 minutes. The bread will absorb the liquid and begin to break down into a thick, porridge-like consistency.
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8
Remove the bay leaf. Using an immersion blender, pulse the soup until it reaches your desired consistency. I recommend leaving a few small 'pillows' of bread for texture rather than making it perfectly smooth.
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9
Stir in the heavy cream and the remaining 2 tablespoons of butter, which will give the soup a glossy, professional finish.
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10
Gradually whisk in the grated Parmigiano-Reggiano until melted and fully incorporated.
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11
Season with salt, pepper, and a tiny pinch of nutmeg. Taste and adjust seasoning as necessary.
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12
Ladle the hot soup into warmed bowls and garnish generously with fresh chives and an extra crack of black pepper.
💡 Chef's Tips
Use the best quality butter you can find; since butter is a primary flavor profile, a cultured European butter makes a world of difference. If the soup becomes too thick after blending, simply whisk in an extra splash of warm stock or milk to reach your preferred consistency. For a vegetarian version, use a rich mushroom or vegetable stock to maintain the depth of flavor. Don't skip the nutmeg; it doesn't make the soup taste like dessert, but rather highlights the creaminess and the nuttiness of the butter. Always use stale bread—fresh bread can turn gummy, whereas dry bread breaks down into a beautiful, velvety texture.
🍽️ Serving Suggestions
Pair with a crisp, acidic green salad tossed in a lemon vinaigrette to cut through the richness of the soup. Serve with a side of roasted root vegetables, such as carrots or parsnips, for added earthiness. A glass of chilled Chardonnay or a dry Hard Cider complements the buttery notes perfectly. Top with a few homemade garlic-butter croutons for a 'bread-on-bread' textural contrast. Add a swirl of balsamic glaze or a few drops of truffle oil just before serving for an ultra-luxurious touch.