Colonial Soup-Servers (Sippits)
"Use Sippits as an alternative to spoons to make cream soups a filling and fun meal. This is our version which works well. For the best taste when using cooking spray, use butter-flavored or garlic-flavored cooking spray. Sippits are best when toasted well so they are crispy but not too dark."
- Ready In:
- 15mins
- Ingredients:
- 2
- Yields:
-
40 sippits
ingredients
- 8 -10 slices day-old bread
- cooking spray or butter
directions
- If using butter, butter both sides of bread.
- Cut bread into 1-inch"sticks".
- If using spray, spray all sides lightly with cooking spray.
- Place on cooking sheet and toast under broiler watching closely until browned on top and bottom.
- Use instead of spoons to eat cream soups, especially King's Arms Tavern Cream of Peanut Soup.
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Reviews
-
I was in Williamsburg, VA a few weeks ago and talked with a young woman who greeted you outside one of the historic exhibits. She recommended eating at the Kings Arms Tavern. We enjoyed our meal at the tavern which was the peanut soup and the sippits. I would love to have the recipe for the soup as well. It was like taking a giant step back into history. The waiter explaned the sippits to me. It was a good memory especially when it is around food. Thanks,
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
