Colonial Soup Servers Sippits
Transport your taste buds back to the colonial era with this comforting and rustic recipe for Colonial Soup Servers Sippits. This historical dish combines golden, oven-toasted slices of day-old bread with a velvety, herb-infused broth made from chicken or vegetable stock, accented by a splash of rich heavy cream. Perfectly seasoned with fresh thyme and a hint of black pepper, the soup is ladled over the crisp "sippits," allowing them to soak up all the flavorful warmth. Finished with a sprinkle of bright parsley, this nostalgic recipe is an inviting choice for cozy gatherings or as a unique dinner party starter. With simple ingredients and only 30 minutes from prep to table, this colonial classic is as quick to make as it is to savor.
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Recipe Information
Ingredients
- 4 slices Day-old bread (preferably a rustic loaf or sourdough)
- 2 tablespoons Unsalted butter
- 4 cups Chicken stock (or vegetable stock for a vegetarian option)
- 0.5 cups Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lay the bread slices on a baking sheet.
Spread a light layer of unsalted butter on each slice of bread and place the baking sheet in the oven. Toast the bread for 8-10 minutes until golden brown and crisp. Set aside.
In a medium-sized pot, heat the chicken or vegetable stock over medium heat.
Add the bay leaf, fresh thyme leaves, salt, and black pepper to the stock. Simmer for 10 minutes to allow the flavors to meld.
Stir in the heavy cream, ensuring it incorporates smoothly into the broth. Heat for an additional 2-3 minutes, but do not let it boil.
Remove the bay leaf from the pot. Ladle the soup into individual serving bowls.
Carefully place one slice of toasted bread (Sippit) into each bowl, allowing it to soak in the flavorful broth.
Garnish with freshly chopped parsley before serving. Enjoy immediately while warm.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 5865 mg | 255% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 4.4 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
