By Kevin Williams
Um..sorry, I just can’t get into this one: coffee soup. This is one of those hardscrabble, from-scratch creations that the Amish were so good at creating (or if not creating, embracing) during tough economic times like the Great Depression.
. This recipe has its roots there. This seems to be a favorite of older Amish, not so much among the young. Here is what the original Amish Cook, Elizabeth Coblentz, had to say about “coffee soup”:
Breakfasts were simpler when I was growing up and coffee soup was on our breakfast table every morning. When Mother fixed a big bowl, we would take a dipper and put the soup on our plates. Mother toasted the bread in the oven to give it a crispier, crunchier consistency. When we are just eating toast with butter for breakfast, we toast our bread on top of a burner on the kerosene oven. Toasting the bread inside the oven makes it harder, which is what you want for this dish.
I have always sweetened mine with cream. Some people like it sweet, but I like it not very sweet. Some of us mix cheese and potatoes in with our coffee soup. Now we mostly use crackers instead of toast, which I guess is easier than bothering to toast the bread. The soup is served in individual coffee mugs for each person. Not as many people eat coffee soup today, although some of the older folks still enjoy theirs.
Ugh..potatoes in this soup? No thanks. No disrespect meant to Elizabeth, who was like a grandmother to me:) I don’t even like coffee plain, so I doubt pouring it over potatoes would be any more appealing. But here’s the recipe:
- 4 cups hot coffee
- 4 slices bread -- toasted
- Brew the coffee according to your taste. Break each slice of bread into 1-inch
- pieces and place in four serving bowls. Fill each bowl with steaming coffee. Add
- sugar and cream to your taste and stir. Serve hot.