Blog: Matching bread to soup
Catherine Sleep | 29 November 2006
La Brea bakery is urging consumers and restaurateurs to give more thought to the bread they eat and serve. The American company said that pairing certain varieties of bread with different soups, broths and chowders can heighten the culinary enjoyment of both as the flavour of the bread complements that of the soup.
The company foresees a day when it will no longer be sufficient to offer just white or brown bread (well, they would, wouldn’t they?). “Like choosing the right wine to go with a dish, you should serve a quality specialist bread that can enhance the soup’s flavours,” La Brea argues.
So far, so fairly reasonable. But then the company predicts that restaurants will start hiring specialist bread waiters, presumably analogous with sommeliers. Now that, I can’t see happening anytime soon.
Anyway, it’s lunchtime so I’m off for some spicy potato and lentil soup, which I’m embarrassed to admit I’ll be ‘pairing’ with a slice of supermarket brown. Shame on me.
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