|Dry ingredients with the soup added|
The soup recipe is at the end of this post.
I wasn't quite sure how to rise to this challenge from Dan. The potato bread for the Cottage Pie Buns uses cooked potatoes as a combined replacement for both some of the flour and some of the water in a standard bread recipe. But as my soup is purely liquid I decided simply to use it as a replacement for water. I thought it would be better for the bread to have a bit more 'bite' and so chose a wholemeal bread as the medium for this invention, adding 320ml (or thereabouts) of soup rather than water to make the dough.
|Dan's Thumbometer - double yum|
Indeterminate Green Soup
(As I said, any veg will do but here is the list of those that I used in the soup for this loaf)
several leaves Romaine lettuce
sad looking bunch of coriander
sad looking bunch of parsley
Roughly chop the vegetables and put them in a saucepan of your choice, which should be 2/3 to 3/4 full once all the veg are in. Add enough vegetable stock to just cover the vegetables. Bring to the boil and simmer until all the veg are soft. Blitz in a blender, pass through a sieve - and that's it.