Gremolata for Soup Garnish

by ali

This is a great way to use French or sourdough or ciabatta that has gotten a little stale, and add some flavor and crunchiness to your soups.

bread, parsley, cheese, lemon zest, olive oil

Gremolata topping for soup

Ingredients: stale bread, olive oil, zest of 1 lemon, 2 garlic cloves, a fistful of parsley chiffonade, salt to taste, 1 cup finely shredded parmesan cheese (other hard cheeses can be used to if you want to mix it up for other recipes).

Cut into slices and drop 2-3 cups worth of bread into your cuisinart with 2 garlic cloves, 2 tsp of olive oil and 1 tsp of salt. Grind until small – medium size crumbs.

Spread across a sheet pan and zest 1 lemon over the top of the crumbs.

Heat oven to 325 – add sheet pan and toast crumbs for 10 minutes (before they get dark).

remove and mix in parsley and parmesan to bread crumbs.

Sprinkle on top of your soup.

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Gremolata for Soup Garnish, 10.0 out of 10 based on 1 rating

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