Gluten Free Breadcrumb Soup

Breadcrumb soup is a poor man’s soup if there ever was one. Made with a bone broth, however, this peasant’s soup becomes a deeply satisfying way to tie off a long day, no matter how you happened to spend it. The name in of itself bespeaks the ingredients: breadcrumbs from the heels of bread that you have been saving in that brown bag in your pantry that have been ground with Parmesan cheese to a fine powder, only to be held together with a few eggs and a touch of lard. Salt and pepper make everything come together in a wink and a smile.

You will need the meat grinder attachment to your stand mixer to make the noodles, but once that is done, it’s easy as one, two, three.

Here, let me show you:

6 cups chicken bone broth

2 cups (1 loaf) gluten free bread crumbs. I used Canyon Bakehouse 7-Grain.
1 cup Parmesan cheese, finely grated

1 tablespoon corn starch
1 tablespoon potato starch
2 tablespoons glutinous rice flour + more for dusting the noodles
1/4 teaspoon guar gum
1/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

4 tablespoons vegetable shortening

3 large eggs
juice of 1 lemon

Mix the bread, broken into large pieces with the Parmesan cheese until a very fine powder in a food processor with the blade attachment. Transfer the ingredients to the stand mixer with the paddle attachment. Add the remaining dry ingredients and the shortening and mix on the lowest setting until you can no longer see the lard. Add the egg and lemon juice and mix on high until the dough folds in on itself.

Cover the bottom of a roasting pan with a few tablespoons of glutinous rice flour. You will hold this under the grinder as the noodles emerge.
Force the dough, 1/2 cup at a time, through the meat grinder on your stand mixer, cutting the dough every inch into your prepared pan. Toss the noodles to coat in the glutinous rice flour. Repeat until all your dough is used.

Bring your broth to a rolling boil and toss in the noodles. When they float, the noodles are done. I boil mine for a minute after they float.

Serve with additional Parmesan cheese and parsley.

Serves 6

All Photos by Knoxy