Serving Soup

A big pot of homemade soup makes a lovely cold weather supper, but I sometimes feel ungracious presenting *just soup* for dinner, especially if we have guests at the table. Of course I always include salad and bread or crackers as part of the meal, but somehow, though the soup pot may include meat, many vegetables, and a starch, the menu can feel a little bald.

So here is what I do to round out the meal and present a more gracious table:

•Bread or crackers are naturals with soup. I like to offer at least two choices in the bread basket or on a tray. Several types of hearty crackers, slices of sourdough bread, biscuits, cornbread, or rolls.

•Additional protein in the form of a small cheese tray. A wedge of Brie, or cubes of cheddar or jack. It doesn't matter how much cheese I slice and set out, it will all be eaten with soup--and my children aren't even big cheese eaters.

•Something fresh and crunchy. NOT a vegetable that plays a role in the soup. Instead, fresh and shiny red radishes with a salt grinder beside. Or cucumber spears.

•Something sour. Tiny dill pickles, a bowl of olives, or best of all for Southern people, okra pickles.

That really ought to do it, I think!