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My name is Brandon Sarkis, on behalf of Expert Village. Today I'm going to show you how to
make rustic Italian bread, tomato, and parmesan soup. It's going to be excellent. All right,
so it's been a little bit over an hour and a half, and you can see that my soup has reduced
down by, probably about an inch or so, which is--means all I have in here is wonderful,
wonderful flavor. So I'm going to grab my handy dandy trusty spatula, and scrape down
the sides here. What I want to do is I want to basically take that skin that's on top,
and really kind of fold it back into the soup. I'm also going to retrieve my rind over here,
which looks like a big gloppy mess now. You can see why I put a string on it. I'm just
going to set that on a plate. And you'll lose a little bit of your product when you do that,
but it's not the end of the world. Oops, that onion needs to get back in there. And now
what we're going to do, is we are going to--well, two things. You could stop at this point,
and save your soup and do the next step before service, but since I'm going right from here
to the end, I'm going to go ahead and do my next two steps all at one time. But if you
were going to freeze this, or keep it for later, this is where you would stop. However,
I'm not going to do that right now. I'm--you'd pick up these next two steps at the end--I'm
going to go ahead and add my cheese in, all of it, it's sticking, there we go. The cheese
is going to help thicken up your soup. What you're going to do now, is you're going to
let it simmer for about ten minutes with the cheese in it, to get the cheese to soften
up then we're going to come back and add the bread for another ten minutes. So we'll let
this go for ten minutes, and we will come back and add the bread in another ten, so
we'll see you then.