赣州市旅游集团许志辉:面包+汤，美味搭档（图）

面包+汤，美味搭档

Many diners enjoy bread with their soup. But in the Mediterranean, it’s common to serve soups thickened with fresh or stale bread, writes Martha Rose Shulman in this week’s Recipes for Health.

许多用餐者喜欢一边喝汤一边吃面包。但在地中海地区，人们常常加入一些新鲜或陈腐的面包，制作出浓厚粘稠的“面包汤”。Martha Rose Shulman在本周的“健康食谱”中写道。

The simplest are made with thick, toasted slices of bread, sometimes rubbed with garlic, arranged in wide bowls and covered with soup. They can be topped with poached eggs for a satisfying meal.

最简单的一种制作方法是，将厚厚的、烘烤的面包切片，有时上面撒上蒜末，把这些面包片在大碗里摆好后上面浇汤。上面再加个水煮荷包蛋就是一顿令人很心满意足的饭了。

Other bread soups are thick, paplike dishes: chunks of bread are added to the soup and simmered until they break down, thickening the broth. The most famous Italian versions are pappa al pomodoro and ribollita, which is usually made with leftover bean and vegetable soup that is reheated and blended with bread.

另外一些“面包汤”是稠的、像半流质食物一样的。把大面包块加入汤里，在火上慢慢煨炖直到面包碎成小块儿，汤汁变浓。比如意大利最有名的"Pappa al pomodoro”和“托斯卡纳汤”就是类似的做法，常常是用吃剩下的豆子和蔬菜汤，混拌一些面包，重新加热而成。

Portugal has an array of bread soups called açordas, too, but the Mediterranean region isn’t the only place to look for them. In Scandinavia, you’ll find soups made with dark bread and beer, as well as one of my favorites, a sweet apple spice soup thickened with whole-grain bread.

葡萄牙也有许多种“面包汤”，叫做"Acordas”。但地中海地区不是唯一制作“面包汤”的地方。在斯堪的纳维亚（北欧地名），你会见到一种由黑面包[麸皮面包，制作的原料并不全是精面粉，混合了小麦在磨粉过程中被碾下来的皮层、胚芽、糊粉层及少量胚乳等麸皮，口感有些酸]和啤酒制成的汤，除此之外我还最喜欢的有一种甜苹果汤，加入全麦面包[用没有去掉外面麸皮和麦胚的全麦面粉制作的面包]而美味浓稠。

Here are five ways to make soups with bread.

这里有五种制作“面包汤”的方法。

Majorcan Bread and Vegetable Soup: Add a poached egg to this traditional soup for an even more substantial meal.

1  马略卡岛(西班牙东部)面包和蔬菜汤：（详细做法点击链接）

http://www.nytimes.com/2011/04/19/health/nutrition/19recipehealth.html?ref=nutrition

Apple-Spice Breakfast Soup: This soup, a favorite on a chilly day, can be served at lunch or dinner — with some extra yogurt, it makes a fine breakfast.

2  美味苹果早餐汤：（详细做法点击链接）

http://www.nytimes.com/2011/04/20/health/nutrition/20recipehealth.html?ref=nutrition

‘Bouillabaisse’ of Fresh Peas: In the Provence region of France, it’s a tradition to make a “poor man’s bouillabaisse” with vegetables instead of seafood.

3  “浓味鱼肉汤"加新鲜豌豆：（详细做法点击链接）

http://www.nytimes.com/2011/04/21/health/nutrition/21recipehealth.html?ref=nutrition

Ribollita: In Tuscany, leftover bean soup is “reboiled” with bread to make a wonderful comfort food.

4  托斯卡纳汤：（详细做法点击链接）

http://www.nytimes.com/2011/04/22/health/nutrition/22recipehealth.html?ref=nutrition

Tuscan Bread and Tomato Soup: Called pappa al pomodoro, this humble mixture of bread, tomatoes, garlic and basil has a luxurious flavor.

5  托斯卡纳面包和番茄汤：（详细做法点击链接）

http://www.nytimes.com/2011/04/18/health/nutrition/18recipehealth.html?_r=1&ref=recipesforhealth

PS: 文中图片均来自NYTimes.com