With the temperatures steadily dropping, it seems that we are once again headed full steam into soup season. One of the best parts of eating soup, in my opinion, is having something delicious -- whether it be a slice of artisan sourdough or classic Saltines -- to dip. I came across a product last winter that is definitely going to be a staple in my pantry for this year's chilly soup season.34 Degrees Crispbread is a light, crunchy crispbread that makes a perfect cracker alternative. It is a product originally designed to be used in place of a cracker with cheese or as part of an hors d'oeuvres platter. In fact, 34 Degrees' Owner and Founder Craig Lieberman and his wife Jennifer suggest serving them with Brie, triple crème and ash-rubbed cheeses, salami or paté, while General Manager Jennifer Margoles recommends topping them with Haystack Mountain Boulder Chevre and PRiMO's Raspberry Habañero Preserves.
I, on the other hand, have stumbled upon another savory use for the crispbread. It was a blustery day last winter and I wanted nothing more than to curl up on the couch with a hot, hearty bowl of cream of chicken soup (with wild rice ... yum!). We were out of traditional soup crackers, so I opened up the box of Cracked Pepper crispbreads, dipped one into my soup, took a bite and was instantly addicted. From then on, I haven't found anything that brings out the richness of a creamy chicken soup better than the Cracked Pepper crispbreads. 34 Degrees definitely doesn't skimp on the cracked pepper either, so the crispbreads add a fabulous little kick to thick soup (or whatever else you eat them with).
The crispbreads come in four flavors: Cracked Pepper, Natural, Sesame and Rosemary, which was a finalist in this year's NASFT Sofi awards, taking home the Silver. For contact information, visit www.34-degrees.com.
-Stephanie
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