Making a regular bean soup with cranberry, black, kidney and white beans, along with Italian sausage and smoked ham, with basic ingredients onions, carrots and probably thyme and garlic as seasonings...what would be a good bread, side dish or addition? I know some people put kale or some greens into the soup towards the ending to give added colour and texture.
2006-12-19 14:26:24 · 18 answers · asked by Journey 2 in Food & Drink ➔ Cooking & Recipes
Well, I am a personal chef, so I won't be eating it myself so no need of a cork for me. But being Russian, cooking for an American couple, this was a request meal, and something I have not experience with greatly. So was looking for suggestions. Cornbread, yes, I thought was natural, but they are not overly fond of bread, so something unusual is better for them. I never heard of beer bread in the US, but it's an interesting idea.
2006-12-19 15:13:27 · update #1
Grilled Cheese Sandwich, or tuna. Thats just my opinion.
edit. Saw the other answers, cornbread would be perfect, if not the sandwiches.
2006-12-19 14:29:03 · answer #1 · answered by Frank R 7 · 0⤊ 0⤋
Personally, I would go with a crusty french or italian bread...something with some substance that could stand up to being dunked in the soup. Cornbread does sound tasty, but most cornbread has the annoying tendency to fall apart when dunked.
Now I want some of this soup.
I need to stop answering food questions.
2006-12-19 14:35:23 · answer #2 · answered by Danzarth 4 · 2⤊ 0⤋
TOMATO-HERB BREAD
Serves 12
Preparation :30 Cook :57 Stand 2:30 Total 3:57
Ingredients:
2 tablespoons olive oil
1/2 cup shallots, minced
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, or oregano
3 1/2 teaspoons sugar
1 envelope yeast
1/2 cup water, warm (105-115 degrees)
12 ounces tomatoes, peeled, seeded and pureed
2 teaspoons salt
3 1/2 to 4 1/2 cups all-purpose flour
1 egg, beaten with 1 tbsp. of water (glaze)
In a heavy skillet that has a snug-fitting lid, cook the shallots in the olive oil until translucent. Add the garlic and cook for an additional 2 minutes. Do not brown them. Stir in the fresh herbs and remove from heat. Allow to cool.
Sprinkle 1/2 tsp. of sugar and the yeast over the warm water in a mixing bowl fitted with a dough hook. Mix until the yeast is foamy, let the mixture rest covered for 10 minutes.
Add the shallot mixture to the yeast mixture and blend, then add the tomato puree, salt and sugar. Blend. Add 1 cup of flour at a time and blend until dough is soft and elastic and pulls away from the sides of the bowl easily. Knead until elastic, 5-7 minutes. Add the dough to a large bowl that has been coated with olive oil and turn the dough so as to coat it well. Cover with plastic wrap, then a kitchen towel. Let it stand uninterrupted in a warm draft free area until it has doubled in size, about 1-1 1/2 hours.
Line a baking sheet with parchment paper. Punch the dough down and turn it out onto a lightly floured surface. Knead for 2 minutes. Shape the dough into 2 loaves, like french bread or into 1 large round slightly flattened loaf and place it onto the baking pan. Cover with the towel again and let it rise again for about 45 minutes until doubled. Preheat your oven to 400 degrees.
Brush each loaf with the glaze and place it on the center rack for 15 minutes and then reduce the temperature to 350 degrees. Cook for another 25-30 minutes until the loaf is a russet-orange color and sounds hollow when thumped on its bottom. Cool on rack.
2006-12-19 14:29:22 · answer #3 · answered by scrappykins 7 · 1⤊ 0⤋
Fresh spinach leaves added to soup is good also. I, myself would enjoy a nice crusty Italian or Vienna bread that has been buttered, then sprinkled with garlic powder and baked on hi for 10 min.
2006-12-19 14:36:52 · answer #4 · answered by Tis 1 · 0⤊ 0⤋
The greens sound like a good idea.
I'd go with Garlic Bread.
2006-12-19 14:29:57 · answer #5 · answered by JubJub 6 · 0⤊ 0⤋
I would use either a dark pumpernickel or a Boston brown bread. Both have a little bit of sweetness as well as a sharp flavor which contrasts nicely with bean soup.
2006-12-19 14:29:55 · answer #6 · answered by macc_1957 3 · 2⤊ 0⤋
Nice Round of Sourdough
2006-12-19 14:34:37 · answer #7 · answered by needsumthin2002 3 · 1⤊ 0⤋
I think any semi-crispy Artisan bread, free formed loaf will be great. Homemade rye bread and lots of soft butter sound perfect with that fantastic soup!
2006-12-19 14:52:56 · answer #8 · answered by Clarkie 6 · 0⤊ 0⤋
i would have a salad for the side, but i'd whip up some honey cornbread. any of the mixes in the store will work, then add a healthy dose of honey to the mix and bake it up...mmmm i might just have to make some now myself!
2006-12-19 14:35:19 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Corn bread muffins are good with this soup.
2006-12-19 14:28:54 · answer #10 · answered by Common_Sense2 6 · 1⤊ 0⤋