I’m a big believer that soups can be an entire meal on their own, especially when paired with a side of bread. My own preference is to make the combo of soup and bread one of a meeting of opposite. The lighter the soup, the heavier the bread, and vice versa. Case in point, these mustard batons, procured from this recipe by Dorie Greenspan (it is also available in her extremely excellent “Around My French Table: More Than 300 Recipes from My Home to Yours“).
Light and airy (just look at those pockets), they are laced with spicy mustard. They make the perfect appetizer, or in this case counterpart to a heavy soup like sancoche, which is how I served them for the 14th episode of “Sweet Han': Caribbean Cooking with Sarina”.
Because of the heaviness of the soup I cut the batons at twice the width that Dorie uses in her recipe, however if I was serving them with something lighter, or on their own, I would stick to the original dimensions.
Take a look at my making Dorie Greenspan’s Mustard Batons below, and then grab the recipe and give them a try The wonderful thing about this recipe is that endless variations can be made with no extra effort. You can stick to savoury spreads, swapping out the mustard for a pepper sauce or a spicy chutney. Grated cheese would be lovely as well, or you can head to sweeter territories with a light preserve or curd. The sky is the limit. Just keep in mind how you will be serving it and let your tastebuds be your guide