From Wikipedia: Redux is a post-positive adjective meaning “brought back, restored” (from the Latin reducere – bring back) used in literature and film titles.
Remember the great soup I made on Sunday in the ChezPim challenge? It was delicious with a garnish of sliced apples, toasted hazelnuts and Greek yogurt, right? Well, the recipe called for six cups of liquid and it made A LOT of soup (especially since it was a first course offering and one doesn’t serve a heaping bowl if one. like me, wants to make it to the two other courses). So we had a few extra servings when all was said and done. Then my darling hubby headed to Belgium on Monday for a quick business trip, leaving me with a fridge full of random stuff.
Being an old-fashioned Italian girl at heart, I wanted to do something interesting (and different) with the leftovers. Since there is no milk in my variation and I used Kabocha squash instead of Red Kuri Pumpkin, I thought a little extra virgin olive oil would bring a nice zing of flavor to the reheated soup.
But what about crunch? I love smooth soups (and my new stainless steel hand blender by Viking that makes them so creamy!) but it can get a little monotonous unless there are crunchy bits to contrast the velvety texture. I almost always have Bay Bread’s pain levain on hand (in this case a few frozen slices from last week’s loaf) and rather than take the time to heat up our oven, I instead popped a slice into the toaster. Voila… instant croutons! I gave them a good dousing of olive oil before sprinkling them over the hot soup.
A little cracked pepper, some Maldon sea salt and – a feast!