I am not a big fan of soups and yet this past month, a mug of vegetable soup has been the provider of my daily dose of nutrition. Ideally, nothing beats a bowl of steaming chicken soup when you are sick but I wasn't feeling up to having anything do with meat. So, vegetable soup it's been. Tomato, carrot, spinach, pumpkin, cabbage, cauliflower and any other veggies than you can think of putting in a soup, we've had it in some permutation and combination!!
Since I've been feeling better this week, I've been enthused to hunt around for a good bread recipe to go with soup. At first, I thought of a baguette but then while googling around, I came across a few pull-apart breads and the decision was made.
Pull-apart breads are all about the visual. They look like a sequence of bread slices that have been stitched together into a loaf. Essentially made from a regular bread dough that is rolled out, sprinkled all over with a filling of your choice and then the dough is cut into strips and then again into squares to get the requisite look. It might sound complex but if you follow the pictorial step-by-step link that I have provided ... it's all quite simple!
For this dough, I went with a cheese, garlic and herb filling as these are flavours that would go with most soups. Although for this post, I played it safe with a roasted tomato and carrot soup. There is nothing much with the soup. It just involves roasting all the veggies and then blitzing it all up and you are done.
I am not sure on how to describe the final flavours of the soup, other than to say that roasting the veggies evokes the flavours of the Mediterranean. The natural sweetness of the carrots are the perfect foil for the sour tomatoes. Once roasted, there is not much to add to the soup except for the seasoning.And this bread is the perfect accompaniment to it.
Like I said earlier, a pull-apart bread is all about the visual. The golden crust speckled with herbs and cheese is impressive. The best part of this bread is the contrast between the golden-brown hard crust on the outside and that pillowy soft inside that tastes of garlic, cheese and the herbs. Straight out of the oven with all those heady aromas wafting about, I think you'll find the bread simply irresistible!
The seasons have changed and while much of India is yet to experience it, keep this bread in mind for the Winter ahead. Hope you're having a lovely weekend!!