Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
I'm going through some medical stuff over this next couple of days so I hope that you will forgive me for reposting this delicious Irish Menu for Saint Patricks Day 2016.
I haven't and won't be eating anything at all much until all is said and done at the hospital, but I do hope that you will enjoy this tasty menu and perhaps be inspired to do one of your own.
For my first course I chose a delicious Irish Soup called Balnamoon Skink. I am sure some of you are familiar with the Scottish version called Cullen Skink.
This bears no resemblance to that soup, which is delicious in it's own right.
This Irish version is light and delicious, and embraces the use of early spring vegetables.
The original recipe called for using a couple of trussed fowls to create a well flavoured chicken stock.
I used a good quality chicken stock in it's place.
The other ingredients are quite simply garden peas, spring onions, celery, lettuce leaves and chives . . . with a bouquet garni of parsley and thyme sprigs and a bay leaf.
It goes together really quickly. A simple thickening of cream and an egg yolk are the finishing touches and then a sprinkle of parsley and chives on top.
I added the chives to the top because I had them and we like the flavour of chives.
It was served simply . . . hot along with butter and some Irish Soda Bread which I was able to also buy from the Irish Shop. Mmmm . . . good. And simple.
Cullen
skin, which is a Scottish dish is made with haddock, but this Irish
version is a delicate soup made with fresh vegetables, enriched and
lightly thickened with a mixture of cream and egg. This makes great use of the early Spring Vegetables and is light enough that although satisfying, it leaves you with room for the main course.
Cooking Instructions:
1. Place the vegetables, herbs (bouquet garni), seasonings and stock into a saucepan.
2. Bring to the boil. Cover and simmer on low for about 30 minutes, or until the vegetables are tender.
3. Remove the bouquet garni.
4. Blend the cream and egg yolk together and whisk into the soup, heating thoroughly. Do NOT boil.
5. Adjust seasoning as required.
6. Ladle into hot soup bowls to serve, garnished with a bit of chopped fresh parsley.
Ingredients:1. Place the vegetables, herbs (bouquet garni), seasonings and stock into a saucepan.
2. Bring to the boil. Cover and simmer on low for about 30 minutes, or until the vegetables are tender.
3. Remove the bouquet garni.
4. Blend the cream and egg yolk together and whisk into the soup, heating thoroughly. Do NOT boil.
5. Adjust seasoning as required.
6. Ladle into hot soup bowls to serve, garnished with a bit of chopped fresh parsley.
3 sticks of celery, wiped, trimmed and finely diced
4 sprigs of parsley, 1 spring thyme, and a bay leaf, tied together
3 fluid ounces of double creamCooking Times:
Preparation time: 15 minutes
Cooking time: 35 minutes
For the main course, I chose to do a somewhat traditional Hunter's Pie.
I suppose this is very similar to a Shepherd's Pie, but also very different in that the mashed potato actually encases the meat from all sides, like a pie crust.
Buttery mash lines the pie dish and up the sides. It's filled with simmered lamb chops. I chose to cut the meat from the bone as I didn't feel anyone would enjoy bone in their meal.
The simmering juices from the lamb are blitzed to a smooth and rich gravy, some of which is poured into a hole in the top of the pie when you are ready to serve, with the remainder being passed at the table in a gravy boat.
All you need on the side are some simple vegetables.
Normally I would have chosen cabbage and carrots, but we have a cabbage hater in the house at the moment and so I did peas. All in all it made for a very delicious main course, that everyone enjoyed! If you have some soda bread left, it would be nice to pass it at the table as well.
You could also bake this in individual pie dishes, which is what I did on the day, so everyone had their own individual pie.
Cooking Instructions:
1. Preheat the oven to 180*C/350*F/ gas mark 4.2. Heat the oil or dripping in a frying pan and lightly brown the vegetables in it. Scoop out and place into an oven proof dish. Season the chops on both sides and brown them in the remaining fat, then place them on top of the vegetables in the oven proof dish. Bring the stock to the boil and then pour it over all. Cover tightly and then place into the oven. Braise for 30 minutes, or until the chops are tender.3. Scoop the chops out and allow them to cool. Remove any bone and cut into chunks.
4. Blitz any stock in the dish with a stick blender until smooth. Set aside and keep warm.5. Boil the potatoes in lightly salted water until fork tender. Drain well and mash with the butter. Season to taste.
6. Use half of the potato to line a buttered 2 pint (2 cup) pie dish. Press well to the side and base.
7. Place the lamb over top of the potato.
8. Top with the remaining potato, roughing up the top a bit with a fork. Brush with a little milk, and dot with butter if desired.9. Bake for 20 to 30 minutes, until golden brown.
10. Just before serving, makie a hole in the top of the pie and pour in some of the gravy. Serve the remainder separately in a gravy boat. Serve with some steamed carrots and peas.
Ingredients:
oil or drippings1 carrots, peeled and chopped1 onion, peeled and chopped1 stick of celery, trimmed and chopped8 lamb chops, wiped and trimmed1 pint of rich brown stock or gravy (2 cups)3 pounds of potatoes, peeled and quartereda walnut sized knob of buttersalt and black peppera little milk and butter (optional)To serve: peas and carrots
Serves 4 people
Cooking Times:
Preparation time: 45 minutes
Cooking time: 30 minutes
(Click here for a Printable Recipe)
1. Preheat the oven to 180*C/350*F/ gas mark 4.2. Heat the oil or dripping in a frying pan and lightly brown the vegetables in it. Scoop out and place into an oven proof dish. Season the chops on both sides and brown them in the remaining fat, then place them on top of the vegetables in the oven proof dish. Bring the stock to the boil and then pour it over all. Cover tightly and then place into the oven. Braise for 30 minutes, or until the chops are tender.3. Scoop the chops out and allow them to cool. Remove any bone and cut into chunks.
4. Blitz any stock in the dish with a stick blender until smooth. Set aside and keep warm.5. Boil the potatoes in lightly salted water until fork tender. Drain well and mash with the butter. Season to taste.
6. Use half of the potato to line a buttered 2 pint (2 cup) pie dish. Press well to the side and base.
7. Place the lamb over top of the potato.
8. Top with the remaining potato, roughing up the top a bit with a fork. Brush with a little milk, and dot with butter if desired.9. Bake for 20 to 30 minutes, until golden brown.
10. Just before serving, makie a hole in the top of the pie and pour in some of the gravy. Serve the remainder separately in a gravy boat. Serve with some steamed carrots and peas.
Ingredients:
oil or drippings1 carrots, peeled and chopped1 onion, peeled and chopped1 stick of celery, trimmed and chopped8 lamb chops, wiped and trimmed1 pint of rich brown stock or gravy (2 cups)3 pounds of potatoes, peeled and quartereda walnut sized knob of buttersalt and black peppera little milk and butter (optional)To serve: peas and carrots
Serves 4 people
Cooking Times:
Preparation time: 45 minutes
Cooking time: 30 minutes
(Click here for a Printable Recipe)
For Pudding I created a simple Berry Buttermilk Cobbler. Buttermilk is a very popular milk in Ireland. Over here in the UK, for the most part, you can only buy it in 425ml sized containers. (1 cup)
I was thrilled to find it in one litre containers in Ocado's Irish Shop! I know where I will be buying my buttermilk from now on!
For the cobbler you create a simple buttermilk batter . . . spread it into a pan and then top it with a bag of frozen berries.
Like magic the berries sink to the bottom whilst the cake batter rises to the top . . . the buttermilk makes it incredibly moist and delicious.
It's also such a very simple dessert and can bake in the oven as you are enjoying your main course. It bakes up quickly . . . and is best served warm.
A simple custard created simply by whisking together refrigerated custard (again, an Irish brand from the Ocado shop) with some Irish Cream for that extra special little touch!
Frozen fruit baked into a buttermilk batter, served up warm, with a simple custard flavoured with Irish Cream. Not only is this simple to make, but also very quick. You can have everything ready to mix together ahead of time and just do the final mixing at the last minute so that it can bake while you are enjoying your main course. Everyone really enjoyed this. It does make roughly twice what you will need to feed four people, but leftovers are never a problem around here and I think you will find it to be so delicious that they won't be a problem around there either!
Cooking Instructions:
1. Preheat the oven to 200*C/400*F/ gas mark 6.
2. Butter a 9 inch round cake tin really well and set aside. Alternately, spray with cake release spray.
3. Beat the butter and 100g (1/2 cup) of sugar together in a bowl until light and fluffy. Beat in the egg and the vanilla.
4. Sift together the flour, soda and baking powder. Add to the wet ingredients and mix just to combine.
5. Gradually whisk in the buttermilk. Pour the batter into the prepared cake tin.
6. Arrange the frozen fruit evenly over top of the batter. Sprinkle with the remaining tablespoon of sugar.
7. Bake for 30 minutes until lightly golden brown and cooked through.
8. While the cobbler is baking make the custard. Gently heat the custard through and whisk in the Irish Cream Liqueur. Keep warm.
9. Allow the cobbler to stand for 10 minutes before spooning out into heated serving bowls, along with some of the warm custard.
Ingredients:
65g of unsalted butter, slightly softened (1/4 cup)
100g plus 1 TBS for sprinking of Caster Sugar (1/2 cup, plus 1 TBS)
1 large free range egg
1 1/2 tsp pure vanilla extract
140g of plain flour (1 cup)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
125ml of buttermilk (1/2 cup)
1 bag (480g) frozen mixed berries, unthawed (12 ounces)
For the Custard:
1 large tub of ready made custard from the chiller cabinet
2 TBS Irish Cream Liqueur
Serves 8
Cooking times:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
(For a Printable Recipe click here.)
1. Preheat the oven to 200*C/400*F/ gas mark 6.
2. Butter a 9 inch round cake tin really well and set aside. Alternately, spray with cake release spray.
3. Beat the butter and 100g (1/2 cup) of sugar together in a bowl until light and fluffy. Beat in the egg and the vanilla.
4. Sift together the flour, soda and baking powder. Add to the wet ingredients and mix just to combine.
5. Gradually whisk in the buttermilk. Pour the batter into the prepared cake tin.
6. Arrange the frozen fruit evenly over top of the batter. Sprinkle with the remaining tablespoon of sugar.
7. Bake for 30 minutes until lightly golden brown and cooked through.
8. While the cobbler is baking make the custard. Gently heat the custard through and whisk in the Irish Cream Liqueur. Keep warm.
9. Allow the cobbler to stand for 10 minutes before spooning out into heated serving bowls, along with some of the warm custard.
Ingredients:
65g of unsalted butter, slightly softened (1/4 cup)
100g plus 1 TBS for sprinking of Caster Sugar (1/2 cup, plus 1 TBS)
1 large free range egg
1 1/2 tsp pure vanilla extract
140g of plain flour (1 cup)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
125ml of buttermilk (1/2 cup)
1 bag (480g) frozen mixed berries, unthawed (12 ounces)
For the Custard:
1 large tub of ready made custard from the chiller cabinet
2 TBS Irish Cream Liqueur
Serves 8
Cooking times:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
(For a Printable Recipe click here.)
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life's passing seasons
bring the best to you and yours!
~An Old Irish Blessing
I wish for each of you a very Happy Saint Patrick's Day. May it be filled with some love, laughter, good food and good friends.
When I first moved over to the UK in the year 2000 I was thinking I was moving to an English speaking country and that things would not really be all that different. Oh how wrong I was.
Nothing would ever be the same for the next 20 years! And I say that in the nicest possible way! It was not just the accent that was different. Things had totally different names and the foods and traditions were vastly different than what I had grown up and lived with throughout my whole life.
I have to say that I came to embrace and love everything and there are many, many things that I am missing and will continue to miss in the coming years. The UK really holds a special place in my heart and always will.
One thing which I loved and totally embraced were their Christmas foods and traditions! The Christmas Cake, Christmas Pudding and Mince Pies were only a very small part of it all!
I adored the Christmas dinner, with Christmas Crackers, funny hats, jokes around the table and all the fixings. The dishes served in some ways were very similar to what I was used to eating at Christmas in Canada, but at the same time very different!!
Nobody does Christmas like the British. The whole month is a beautiful feast for the eyes, ears and palate! I really miss it.
To that end I decided to cook myself a little mini Christmas Dinner in the British Tradition, sized perfectly for two, with turkey, roast potatoes, sausage stuffing balls, pigs in blankets, parsnips, sprouts and all the other trimmings!! Minus the crackers, party hats and jokes, sigh . . .
And the whole thing was cooked in pretty much an hour and a half and all on one tray for the most part! It was also delicious and very much enjoyed by myself. I am really going enjoy the leftovers today!
If you are only one or two and are up for it, or for trying something totally new this year follow along!
I had bought a couple of bone-in, skin-on split turkey breasts back in October. I cooked one then and I used one yesterday.
(source)
It weighed .588kg/1 1/4 pounds. The perfect size for just two people and took approximately 45 minutes according to the above chart.
To prepare it I placed it onto a baking sheet, patted it dry with some paper towels, rubbed it all over with butter, and seasoned it with salt, pepper and some Bell's seasoning.
I had preheated my oven to 375*F/190*C/gas mark 5. I popped it onto a foil lined baking sheet and added some potatoes for roasting at the side.
I used one large baking potato, which I had peeled and cut into large chunks. I par-boiled these chunks for 5 minutes in boiling water and then drained them really well, returned them to the saucepan. Banged them about a little bit, drizzled with about 1 TBS of oil, turning them to coat them.
These then got added to the end of the baking tray and I popped the whole thing into the oven.
While that was roasting, I got on with the business of preparing the remaining sides and turkey garnishes which is what the pigs in blankets and sausage stuffing balls, etc. are often called.
One thing you will note is that the British Christmas Dinner, or Christmas Lunch as it is also called is very heavy on the meat. Typically there is sausage meat in the stuffing and there are pigs in blankets (chipolata sausages wrapped in bacon) served on the side as a tasty garnish.
In fact you will often find that the turkey itself, if being roasted as a whole, will be blanketed with bacon strips to help to prevent the breast meat from drying out.
The stuffing is an easy one to make. I used Delia Smiths recipe from her book, Delia Smith's Complete Cookery Course, the classic edition, for Pork Sage and Onion stuffing.
Of course I had to cut it back substantially as the original made enough to stuff a 12 to 14 lb. turkey! I did not quite need that much!
Pork, Sage & Onion Stuffing
Yield: 2 - 3
This is a small portion designed to serve only a few people. It lacks none of the deliciousness of the full version!
Ingredients
- 1/2 a largish stale Ciabatta roll (70g) (The roll was 6 inches square in size)
- 2 fat banger sausages, skinned (about 1/3 pound/about 115g)
- 1/2 cooking onion, peeled and minced
- 1 TBS dried sage leaves
- salt and black pepper to taste
Instructions
- Make your bread into coarse crumbs. Place into a bowl along with the onion and sage and some seasoning. Mix together well and add about 2 TBS of hot water.
- Add the sausage meat and mix well together with your hands. The mixture should hold together well. If you find it is crumbly or falling apart, you can add a tiny bit more water or an egg yolk.
- Shape into balls using wet hands.
Once I had made the stuffing and shaped it into balls, I set them aside on a plate. It made about six 2 inch balls.
I then got on with making the pigs in blankets.
Pigs in Blankets
Yield: 2 - 3
This is a small portion designed to serve only a few people. It lacks none of the deliciousness of the full version!
Ingredients
- 6 chipolata sausages (in North American use breakfast sausage links)
- 3 slices of streaky smoked bacon, cut in half crosswise
Instructions
- Once you have cut your bacon in half crosswise, stretch each piece a bit and wrap one piece around each sausage link. Place onto the plate/oven tray seam side down.
These were also placed on a plate and then I popped the plate into the refrigerator to keep the meat chilled while I prepped the other vegetables.
I trimmed the brussels sprouts and cut them in half.
I peeled one carrot, one parsnip and a 1-inch thick slice of a small rutabaga/swede/turnip. I cut each vegetable into evenly sized batons/sticks, and then par-boiled them in some boiling water for about 5 minutes.
I then tossed them together with 1/2 TBS honey, 1/2 TBS melted butter and the finely grated zest of 1/2 unwaxed lemon. (Or a waxed one scrubbed in warm water. In any case I scrub my lemons anyways.)
I then removed the tray from the oven. I tested the breast meat and it was done. (Internal temp of 165*F/75*C. Note that if you cook it to just short of that (162/73), it will continue to cook while it rests and your meat won't be dried out.)
I set the meat aside, lightly tented and kept warm while the rest of the dinner cooked.
As you can see the potatoes are starting to get a nice golden crust on them. I flipped them over and then added the sausage balls, pigs in blankets and roasting vegetables to the tray, and increased the oven temperature to 400*F/200*C/ Gas mark 6.
I then returned the tray to the oven to cook at the higher temperature for about 35 minutes, flipping everything over halfway through the cook time.
While they were cooking I got on with making the gravy and cooking my brussels sprouts. I used my Perfect Gravy from Scratch recipe, and then steamed my brussels sprouts for about 5 minutes. (They were large and cut in half.) Those I cooked right at the last minute.
The stuffing balls and pigs in blankets were done when no longer pink inside and the vegetables were nicely caramelized as you can see.
You can also see how nice and crispy my roasted potatoes were.
Everything was simply cooked to perfection, and I wasn't long sitting down and enjoying my beautiful traditional British Christmas Dinner/Lunch for Two!!
TIMELINE FOR COOKING THE DINNER
- Place the turkey and prepped potatoes onto a foil lined baking tray. Put the turkey in about 1 1/2 hour prior to you wanting to serve the meal along with the parboiled potatoes for roasting, at 375*F/190*C/ gas mark 5.
- While they are cooking make your sausage stuffing and pigs in blankets. Prep any other vegetables needed.
- Remove the turkey about 45 minutes to one hour later. The exact time will depend on the size of your piece of meat. Remove it, tent and set aside to keep warm.
- Turn over your potatoes. Place the stuffing balls, pigs in blankets and prepped parsnips/carrots and swede the baking tray. Increase the oven temperature to 400*F/200*C/gas mark 6. Return the baking tray to the oven and cook for a further 30 to 35 minutes until everything is cooked through, golden brown and the vegetables are just beginning to caramelize.
- While the stuffing, etc. is cooking make your gravy and then steam your brussels sprouts at the last minute.
- Carve the turkey and serve.
And there you have it! The perfect Traditional British Christmas Dinner, perfectly sized for just two to three people from start to finish.
I have not included the dessert. Most people will have mince pies, Christmas Pudding, Christmas Cake and often a Trifle. You can find my recipe for a Traditional Christmas Trifle here. Its delicious and very traditional. It is also full sized.
For the smaller family I would cut recipe in half, but set it up in individual dessert glasses, You will have enough dessert for two days, but I don't think anyone will be complaining!
All in all this is a lovely meal. I really enjoyed it and am contemplating doing a full sized one for my family come Christmas time. My oldest boy is supposed to come over with his wife and two sons. I am not sure they would appreciate all the extras however, so I will ponder on that!
If you would like full sized recipes for the stuffing or anything else just ask and I will happily give them to you!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
London Particular is a delicious Split Pea Soup! The name comes from the famous fogs of London back in Dickensian times, which came to be known as London Particulars or Pea Soup Fogs.
Fogs so thick that you could scarce see your hand in front of your face.
From Wikepedia: Pea soup fog (also known as a pea souper, black fog or killer fog) is a very thick and often yellowish, greenish or blackish fog caused by air pollution that contains soot particulates and the poisonous gas sulphur dioxide.
Not just common in Dickens's day these heavy fogs continued sporadically throughout the ensuing years. In fact there was a particularly bad incident in 1952 which was called "The Great Smog of London," which came to be known as one of the worst air-pollution events in the history of the United Kingdom.
I think actually fogs such as this were quite prevalent throughout Europe, especially in the colder months when people were using their coal fires. My mother had a photograph of me standing in front of the Eiffel Tower in Paris in 1959. You can just barely see me and only the feet of the tower as the fog is so dense and so thick.
I dare say those "Pea Souper" fogs were not as near delicious as this fabulous soup, London Particular, which had its beginnings at the Simpson's in the Strand restaurant in London.
This soup is rib-stickingly thick and very delicious, and really quite simple to make!
My mother always made us lovely pots of pea soup after we had enjoyed a baked ham either for New Years or Easter.
We always had a ham on those special occasions and the bone was always used to make a delicious soup.
Hers was done in the French Canadian style however, using whole yellow dried peas. They are not so easy to get these days, and I have never seen them over here.
We did so love her soup. She used to make a huge pot of it and we would enjoy it once on the night, with the remainder being frozen for future use.
Always whenever any of us (after we had grown up and left home) made the trip home, she would be certain to feed us a supper of this soup and another of her home baked beans at least once during our stay.
I can't speak for anyone else, but for myself I can say that this was something I always looked forward to and enjoyed very much.
This is not that soup, but it is just as delicious in a different sort of a way. Its thick and flavourful . . . and as I said, very simple to make.
You do need to begin by soaking the peas over night, so be prepared, you will need to do this in advance of making the soup, but once you have done that, the soup comes together very quickly.
If you are lucky enough to have homemade ham stock in the freezer, use that. I have never seen a ham over here sold on the bone and so I have never had a ham bone over here to make stock.
Instead I relied on ham stock cubes to make my stock. You can also use chicken stock if you wish.
Other than the split peas and stock, there is bacon, carrots, celery and onions. Simple.
As an homage to my dear sweet mother I chose to add a bay leaf and some Nova Scotia Summer Savory. You can leave those out and the soup will still be delicious, but if you have them to hand, I do recommend.
You could in also use a bit of dried thyme instead of the savory, if you find that impossible to procure. I bring mine back with me from Nova Scotia and keep it in my freezer. It is that precious to me.
It takes about an hour and a bit to cook, so not that long really. Once the peas are nice and tender, you then puree half of the soup.
I used my immersion blender to do this. (Don't know what I would do without it!) You can also use a food processor or a regular blender.
You then stir the pureed portion of soup back into the pot and reheat the soup gently, seasoning it to taste with salt and plenty of black pepper . . . ready to be serve ladled into heated bowls . . .
Garnished with clippings of crispy bacon and chopped fresh parsley . . .
As always Todd enjoys his soups with a piece or two of buttered bread or a crusty roll . . .
The North American in me prefers mine with crisp crackers and I always crumble some of them into the soup. A "common" practice I know . . . but a leftover from my childhood. The heart wants what the heart wants . . .
Yield: 6
London Particular
So named because of the thick "pea soup" fogs that used to plague the city of London for years and years! This recipe is adapted from a book I have entitled "Mom's Favourite Recipes," published by Octopus Books.
ingredients:
- 300g dried green split peas, soaked overnight in cold water (1 1/3 cups)
- 25g butter (2 TBS)
- 4 rashers/slices streaky bacon, diced
- 1 medium onion, peeled and roughly chopped
- 1 medium carrot, peeled and roughly chopped
- 2 sticks celery, trimmed and roughly chopped
- 1 1/2 litres of ham or chicken stock (6 cups)
- 1 bay leaf, broken (optional and my inclusion)
- 1/2 tsp summer savoury (optional and my inclusion)
- salt and black pepper to taste
To garnish:
- a handful of chopped fresh flat leaf parsley
- 4 rashers/strips of streaky bacon, grilled until crisp and snipped
instructions:
How to cook London Particular
- Drain the peas in a colander and rinse. Heat the butter in a large saucepan over medium heat. When it begins to foam add the bacon and onion. Cook over moderate heat, stirring occasionally, until the onion has softened and the bacon has begun to release it's fat. Add the carrot and celery. Continue to cook for a further 5 minutes or so until golden.
- Add the peas and the stock, along with the bay leaf and savoury, if using. Bring to the boil, stirring. Boil rapidly for about ten minutes, stirring occasionally. Reduce to low, cover and then cook for about a hour, until the peas are very tender. Remove the bay leaf and discard.
- Cool the soup slightly and then puree half of the soup in a blender or food processor until smooth, or use an immersion blender. Return to the saucepan and reheat. Taste and adjust seasoning with salt and black pepper.
- Ladle the hot soup into heated bowls, garnishing with parley and bacon. Serve immediately. Crusty rolls or crackers (my preference) are lovely with this.
When I was a child I would crumble so many crackers into my soup that it became almost pudding-like . . . I so enjoyed that. Tomato soup was especially good this way, with a knob of butter melted on top. Oh boy, now I am drowning in happy foodie memories. Yum!
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