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There are 3 slow cookers on my counter today.
One has a chicken playing in a bubbly beer bath with herbs,root vegetables and spices and served with egg noodles.
In slow cooker number 2 a medley of beans singing their tune and once soft added tadka/tempered Indian spices in oil added for fragrance.
In number 3 slow cooker kheer/rice pudding was slowly cooking,once done I added a tiny bit of rosewater,crushed green cardamon and chopped pistachios,served with a cup of Darjeeling tea.
Lettuce wraps with bulgur, sweet potato and veggies.
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Soup is wonderful on these chilly, damp pre-Spring days. And if I make it thick enough we don't need to wear a bib.
I think of all the times as a kid I was told not to dunk my bread. Bad manners. But with no elders around to watch I find that method of enjoying soup very satisfying.
Try to tell me that man wearing the green plaid shirt saying grace over his loaf and bowl didn't tear off a chunk and sop it in the soup the minute the painter finished his last stroke.
You have to match the bread to the soup, though. Certain things go well. With chicken and rice I like plain white bread with a sinful amount of butter.
That would actually make a good thread for other dunkers. What bread goes with your favorite soup?
With most soups, I like the really rustic, crunchy french baguette from the bakery. The kind that you have to eat that night or it's too hard the next day. Baked up crispy, with a good slather of premium butter, like Kerrygold.
Certain soups though, especially spicy ones, call for a good cast iron baked corn bread.
Something simple tonight, Salmon Burgers, carrots with spinach and pork dumplings.
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