This is the last official bread share for a little while… Thank you so much for being part of it and supporting my bread baking adventures! Hope to see you at some of the winter markets! I will post on social media and my blog when I will be there, it's still a little up in the air, depending on how quickly I can set up my new space. For now I will leave you with my current favorite soup recipe inspired by Smitten Kitchen. It takes a little bit of planning since you need to save all your parmesan rinds, but it's so worth it!
Kale and Black Eyed Peas in Rich Parmesan Broth
Broth (you can make half if you don’t want extra, but the work is the same, so I like to save some in the fridge or freezer for later)
Make the broth: Wrap the rinds in a cheese cloth. Bring all broth ingredients to a boil in a large pot, then reduce it to a simmer. Simmer for 45 min-one hour, then strain. Remove tough stems and center ribs from kale, then cut the leaves into thin ribbons. Add them to the broth, along with the beans. Add some bean cooking liquid if you wish; this adds extra depth to the soup. Simmer ingredients together for 10 min, until kale leaves wilt and beans are warmed through. Toast the bread slices in the oven with a sprinkle of parmesan on top until crispy. Serve the soup with the toast on top, a little olive oil drizzle and fresh grated parmesan cheese. Enjoy!
This week’s Share
Ingredients: Montana grown organic wheat flour, water, sourdough culture, sea salt.
Polenta Sourdough Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, organic yellow corn, sourdough culture, sea salt.
Cinnamon Raisin Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, organic raisins, sourdough culture, organic fair trade molasses, local raw honey, sea salt, org. cinnamon.