Part of what sets Kimball’s version apart is that fresh bread is used to thicken the soup, and some of it is fried with scallion greens in a skillet for a crisp crouton garnish.
—
The Washington Post,
San Diego Union-Tribune,
15 Oct. 2025
Use it as a flavorful side dish, a topping for rice or grain bowls or as a garnish in tacos, sandwiches or omelets.
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