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Accompaniments to soups

Appears in
Fish etc.: the ultimate book for seafood lovers
Fish etc.

By Mark Hix

Published 2004

  • About
Soups, especially simple puréed soups, need a little something to make them more appealing and give them an interesting twist, even if it’s only the obvious hunk of good bread... as the ads say (about biscuits) ‘a soup’s too wet without one’. All sorts of things can be pressed into service, from deep-fried plantain chips with a spicy tomato salsa to classics like toasted flutes of bread and rouille, cooked chopped fennel and even baby brioches flavoured with herbs.

If you are serving a Spanish-style soup like the Catalan Fish Stew, for example, you may want to make up some pana catalana (1), toasted crusty country-style bread rubbed with garlic and then crushed tomato, and serve that on the side, or similarly an Asian soup could be served with a rice paper roll or spring roil filled with some of the soup ingredients or reflecting the flavourings. Little blinis with crème fraîche and caviar work well with a chilled beetroot soup for a light luxurious starter.

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