This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was one of the very few from the book that I wouldn’t call “a hit”. Butternut squash bread soup aka pandade is a dish David waxes lyrical about – put simply:
a baked casserole that’s served like a soup but is hearty enough to be a full meal
Ok, sounds intriguing, right? I thought it would be the perfect cool-weather dish to serve post-Canadian Thanksgiving – simple yet filling using ingredients we had on hand.
I made the full recipe and found that 900g of bread seemed like a lot (I used toasted sourdough, per the recipe) so I left the last layer of bread off the top, opting to finish the layers with the squash. I thought it might make the dish a little lighter and I guess it did but this version can only be described as “very odd”. Because the finished dish was quite “solid” I added a little extra broth to the bowls I served to make it more like a soup because there was no liquid left after the bake. The two layers of bread soaked up the rest of the broth and turned soggy and gluey, to the point of us not really being able to eat this 🙁
I ended up removing the bread from the rest of the dish and adding some extra stock and puréeing the lot to make a decadent squash soup. Thinking back on this dish, I bet it’s meant to be like a savoury bread pudding and I’m not the hugest fan of those (though they are better because, well, cream and it’s sweet which feels right for this texture). I feel like I might need to eat this in a restaurant prepared correctly to understand it better though…
Get the recipe for David Lebovitz’s Butternut squash bread soup on page 163 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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