[Sca-cooks] Soupe Crottee (Vivendier) - any experience?

[Antonia Calvo]

Volker Bach wrote:

>I was booked to cook a feast in December and I am looking again at the French tradition. One piece that looked interesting is the Vivendier's recipe #26 for soupe crottee.  Basically, it's cheese and white bread boiled in water and wine. I can think of several interpretations here, from a cheese-flavoured (but otherwise fairly insipid) bread porridge to a mass of goo with soggy bread lumps in it. Has anyone here tried this recipe or a similar one, and if so, with what results? I was thinking along the lines of trying a relatively small amount of water and a long cooking period to cause the bread to fall apart, giving me a rich porridgelike dish that could be glooped over sops. 
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First of all, I'd like to say yum, yum!

I'm not sure why you expect this to be gloopy, lumpy or porridgy.  I 
expect it to be about the consistancy of, well, thickish soup.  I'm not 
sure a long cooking time, thickness, and cheese are mutually compatible.


-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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