panada
{{Short description|Variety of bread soup}}
{{About|the soup|the basic sauce paste|roux}}
{{Use British English|date=May 2024}}
{{Infobox food
| name = Panada
| image =
| image_size =
| caption =
| alternate_name =
| country = Western Europe
| region = Europe
| national_cuisine = {{plainlist|
}}
| creator =
| course =
| type = Soup
| served =
| main_ingredient = Bread
| variations =
}}
Panada or panado is a variety of bread soup found in some Western European and Southern European cuisines and consisting of stale bread boiled to a pulp in water or other liquids.
In British cuisine, it may be flavoured with sugar, Zante currants, nutmeg, and so on.Oxford English Dictionary, Third Edition, 2005 A version of panada was a favorite dish of the author Percy Bysshe Shelley, who was a vegetarian.Hogg, Thomas Jefferson. The Life of Percy Bysshe Shelley.G Routledge & Sons, 1906 It was considered a light dish suitable for invalids or women who had just given birth.{{cite book|last1=Buchan|first1=William|title=Domestic Medicine: A Treatise on the Prevention and Cure of Diseases, by Regimen and Simple Medicines|date=1838|page=587}}
In French cuisine, it is often enriched with butter, milk, cream, or egg yolk.[http://atilf.atilf.fr/dendien/scripts/tlfiv5/visusel.exe?12;s=2941315605;r=1;nat=;sol=1; Trésor de la langue française, s.v. 'panade']
In northeast Italy, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. Traditionally, it was frequently prepared as a meal for elderly or ill people.
In Spanish cuisine, it is made by boiling bread in water or milk and adding flavoring.