If you ever see migas on a menu in US, be aware that it’s probably going to be very different from what you’re used to. Migas
I like to add instant mashed potato flakes to my soup to make sludge.
No kidding! Tex-Mex migas are the hangover food of choice for this sot.
There are some soups that just demand crumbled crackers. Chicken noodle being the prime example.
Crackers and bread are dandy but I don’t think biscuits and dumplings are getting enough love in this thread.
blink You are my hero. That sounds so delicious.
I like to just dunk my crackers so they stay crunchy - I don’t particularly care for them all sludgey.
My mother used to make it. Simply add a half can of water to a can of soup, heat till boiling and remove from heat. Then add the potato flakes until it’s sludgey. Butter and/or cheese can be put on top.
For a relatively thin soup like tomato or chicken noodle, crackers are a real premium. The problem is that there are several delicious ways to enjoy them. If you put all the crackers you want in and let them turn the whole thing into a porridge, that’s delicious, but you lose the crunch. You can put in enough to leave it still soupy, and this is a treat itself, though you wrangle more with each spoonful getting the balance just right. And both these ways generally leave the crackers after a while entirely soggy, and although that’s very nice, you start to miss that brief period when they still had crunch. If you’re prepared to work at it, you can just crumble enough crackers for the top layer, give it a little time to partially soak, and eat it half soggy and half crispy, and keep adding layers as you eat down from the top. But this takes time, and soup does get cold.
I put mine in my soup, but only a few at a time. They still need to have some snap.
Oyster crackers in chowda, but tortilla chips in chili, along with a dollop of sour cream and a squeeze of lime.
I think it’s worth pointing out that most nice American restaurants provide diners with free bread and butter (nice as in not take away type places, not necessarily just expensive places). So if you wanted to dip bread in your soup, it’s usually provided for you. I like to occasionally dip bread or saltine crackers in my soup, it varies on the soup. Tomato soup, I like to dip crackers. Ham and bean soup, I like some crusty bread to dip.
What I want to know is why European restaurants never offer free refills on nonalcoholic drinks? Although I must admit I met several Italian restaurant owners who were pleasantly generous with the wine.
No. Why would you pull something like that out of your ass?
As for the OP, it’s more of a diner or bar type thing. If you order soup in a good, sit-down restaurant, you won’t generally get crackers unless you’re having clam chowder (oyster crackers are the norm).
Traditionally here soft drinks were just more of a luxury, expensive item. A 250ml Coke will set you back $3 or more in a bar or restaurant here. I suppose nobody is willing to give up that profit. Although some places are more reasonable and have splash Coke instead of bottled. I love the free refills in US restaurants. Some US originated restaurants here do offer free refills, like Pizza Hut for example.
I can see dipping French bread into a non-creamy soup. But a creamy soup or chowder just seems… wrong.
That’s news to me. In many restaurants the first course is a choice between soup or salad. I don’t think they have that choice available because they assume a lot of their customers are sick.
No, no, it’s so good.
When I have creamy broccoli cheddar soup, I don’t even need a spoon. I just use bread to get soup to my mouth.
In my family, soup for dinner is accompanied by bread. Soup for lunch is accompanied by crackers. This applies for all soups, thick or thin.
ETA - I am in the US
this is cafe soc, right? for a while i thought i was still in crummy GQ. i remember mentioning once that i wasn’t an american. and if people want a cite to my claim, follow what john is doing and look at my a… :rolleyes:
At Panera’s you always get sourdough bread with your soup. You can also order soup in a bread bowl, but I think you get more soup in a regular bowl.
Worth mentioning to the OP that the only bread in most American restaurants is soft, pillowy, and nearly tasteless. Crackers are the only way to give the soup any texture.
Maybe its a regional thing–around here, a fair number of places have things like crusty rosemary bread or chewy sourdough. There’s even a place or two that serves the soup in a sourdough bread bowl, which is a nice change of pace.
Me, I’m not too fussy. Pretty much any bread or cracker will go with any soup. If my options are wide open, though, I’d generally pair them up like this:
Thick, creamy or cheesy soup <–> Dunked crackers (without letting them get soggy).
Chili <–> Crumbled saltines.
Thin soup <–> Crusty bread for dipping. (Sourdough, if the soup is tangy, otherwise garlic bread).
Savory stew <–> Rice* and biscuits. (In the absence of rice, dumplings are acceptable.)
*Actually, I’ll eat rice in nearly anything. My Louisiana upbringing, no doubt.
Tortilla soup exists.
Yum.