/ck/ - Food & Cooking

I don't have issue with putting a dollop butter in soup. It is a pretty common practice to "mount" ( Monter au Beurre) soups and sauces with butter at the end of cooking in order to make the dish richer and to thicken it a bit. It is by no means a typically American method either, I believe it stems from European cookery.

I would go for either the cheese, cream, or butter additions to the tomato soup. I like to serve it with fresh backed rolls too. Although I don't eat Campbell's Soup any longer since it has so much sugar and syrup added to it and it tends to be a bit cloying.

FF that bread looks delicious. You really motivate me to bake more. I

have been working on these whole wheat crescent rolls today. They aren't fancy or professional, but they came out surprisingly, light and airy. I have a few pictures here