By the end of February, I am ready for winter to be over, and need dinners that are fast, taste good, and nurture the soul as well as the body.

Soup does that for me.

Additionally, soup is an economical meal that can use up refrigerator scraps and leftovers and transform them into something amazing.  A head of wilting broccoli or a container of mushrooms past their prime can be transformed into a delicious dinner with the addition of a flavorful stock and/or cream.

Many home cooks avoid soup, as they feel it takes too long or is a complicated process.  The recipes in this week's video all come together quickly, and cook is less than 30 minutes - so can easily be on the table quickly after work.

This week's coupon is for 20% off our Bread Knife, and we've included an article about how to select the right bread to complement your soup.

The first shoots of spring will be here soon - but for now I will chase away the last of the winter blues with soup!

Note: If you've been saving these newsletters, you'll find more soup recipes in prior issues, including my grandmother's Lentil Soup in the January 16 issue.  You can find my freezer bag stock method on the Cestari YouTube Channel

Enjoy,

Susan

While there are many articles about pairing food and wine, not as much attention is paid to pairing soup with bread.  Selecting the right bread to serve with a soup can be the difference between “just dinner” and a really good meal.

The key to a successful pairing of soup and bread lies in balancing flavors, textures, and temperatures. Consider the rich, velvety goodness of a classic tomato bisque alongside a crusty baguette, its golden exterior giving way to a soft, pillowy interior. The slight tanginess of the tomato soup complements the bread's earthy notes, while the contrasting textures create a delightful interplay for the palate.

Similarly, a hearty vegetable stew finds its ideal counterpart in a rustic whole-grain bread. Packed with robust flavors and wholesome ingredients, the stew begs for a bread that can stand up to its hearty nature. A dense, chewy loaf with a nutty aroma provides the perfect canvas for soaking up the savory broth, enhancing every spoonful with its satisfying crunch.

For seafood chowders or bisques, a delicate, buttery roll or a slice of freshly baked focaccia is the ideal companion. The subtle sweetness of the bread complements the briny essence of the seafood, elevating each bite into a symphony of flavors that dance on the taste buds.

When it comes to creamy soups like butternut squash or potato leek, a soft, fluffy dinner roll or a slice of warm, buttered cornbread is a match made in culinary heaven. The buttery richness of the bread accentuates the velvety smoothness of the soup, creating a comforting indulgence that wraps you in a cozy embrace.

Don't overlook the power of contrasting flavors and textures when pairing soup and bread. A spicy chili finds its perfect foil in a sweet cornbread muffin, while a tangy gazpacho sings when served alongside a slice of garlic-rubbed ciabatta.

In the end, the beauty of pairing soup and bread lies in its versatility. Whether you're enjoying a leisurely lunch or hosting a festive gathering, the simple act of combining these two humble staples transforms a meal into a culinary experience that nourishes both body and soul. So the next time you ladle out a steaming bowl of your favorite soup, don't forget to reach for the bread – for together, they create a symphony of flavors that celebrate the art of good food and good company.

Save 20% on the Cestari Bread Knife  Save 20% with code  SOUPANDBREAD through March 5 at the Cestari store on Amazon

Emily from North Dakota writes, "Invest in a good quality immersion blender – it makes blending soups directly in the pot a breeze and reduces cleanup time!"

Mike from Colorado suggests, "Don't underestimate the power of aromatics like onions, garlic, and herbs. They add depth of flavor to any soup, even those with just a few ingredients."

Sally from Texas shares, "Keep a variety of broth flavors on hand – chicken, vegetable, and beef – to easily switch up the base of your soups and add extra depth of flavor without extra effort."

Don from Florida advises , "When making creamy soups, add a splash of acid like lemon juice or vinegar at the end. It brightens up the flavors and balances the richness of the cream."

Rachel from Illinois recommends, "Don't forget about toppings! A dollop of Greek yogurt, a sprinkle of crispy bacon, or a drizzle of olive oil can take a simple soup from ordinary to extraordinary."

WOULD YOU LIKE A VEGETABLE SCRUBBER?

We'll be focusing on spring during March.  We'd love to feature some of your best tips, tricks, memories, and stories. Please let us know what you know!  You can submit your thoughts by replying to this newsletter, or sending them directly to  [email protected] with the subject "Newsletter - March"  Every subscriber whose contribution we use will receive our vegetable scrubber as our thank you gift.
 

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