A release has just dropped into my inbox from a PR company promoting an Italian artisanal bakery called La Brea suggesting pairing different breads with different varieties of soup!
Not rocket science if you think about it but we'd normally tend to pick a loaf instinctively rather than think of it as bread and soup matching.
Anyway, for those of you who would like to explore this new frontier of food and liquid partnerships they recommend a white sourdough with broccoli and stilton cheese, a roasted garlic loaf with tomato and basil soup, a wholegrain loaf with spinach and nutmeg soup, a sourdough baguette with winter vegetable soup and chicken broth with a rosemary and olive oil loaf.
Let me know how you get on . . .