This Bread Can Be A Key Ingredient To Make Soup More Filling - Tasting Table

"Dunking a crusty piece of bread into soup certainly makes the meal even better, but adding the bread inside as it simmers yields a more velvety product. Given its propensity to disintegrate when cooked in broth, bread is the perfect addition to make soup more filling - this is particularly true of rye bread. The baked good is earthy and thick, adding flavorful and textural depth to soup."

"To get heartier soup with rye bread, tear up the slice into chunks and add them into your pot or Dutch oven. You can do this before adding the broth, or as the soup simmers. If the rye you're using is on the thicker side, use an immersion blender to smooth away any chucks that don't dissolve in the liquid. However, softened hunks can also add a cozy bite to soup."

Rye bread thickens soup by disintegrating into the broth and adding body, flavor, and texture. Stale rye is best for thickening because it soaks up liquid and breaks down more readily while still contributing density. Both light and dark rye work as thickeners, though dark rye imparts a deeper, nuttier flavor suited to robust, savory soups. Dense fresh dark rye may dissolve slowly and can be pureed for a smoother texture. Tear rye into chunks and add before or during simmering; use an immersion blender to smooth remaining pieces or leave softened hunks for added bite. Let loaves sit out to stale before using.

Read at Tasting Table