Accompaniments for Soup
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Published 1997
Bread is the obvious choice to serve with soup. Dunking a piece of crusty bread into a bowl of steaming-hot soup is one of life’s great pleasures. I like to complement my soups with bread. Dainty Melba toast goes with elegant soups and consommés; herb scones are a treat with delicate vegetable soups; whereas rustic garlic breads go well with robust, country-style soups.
The style of bread served as an accompaniment alters the perception of the soup it accompanies. For example, ciabatta or foccacia make more of an event of an Italian soup such as stracciatelle and pappa al pomodoro; garlic bread with fresh herbs turns a simple vegetable soup into a treat. Home-made breads, rolls and scones, like the herb scones, can be tailored to suit particular soups by adding grated parmesan cheese, fresh herbs and other seasonings.
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