Which bread would you prefer with Split-Pea Soup?

I'd prefer ciabbata for dipping in my soup. Less sweet and more dense is my preference.

Ciabbata

either sounds good but if i had to choose i'd go ciabbata. i have been thinking about it for a few days and now i definitely need to make some split pea soup!

Challah, definitely. Ciabbata is too dense, I prefer something lighter.

Challah

Ciabatta because if you toast it and then dip it in a soup it's REALLY good. Now I am jealous because soup and ciabbata bread sound yummy!

Ciabatta bread is a type of Italian white bread with a tangy yet sweet taste. The bread’s name means “slipper” in Italian, because its slightly rounded rectangular shape appears similar to a soft slipper. It is a versatile type of bread with a firm texture that can withstand both heavy ingredients and high cooking temperatures.

Another traditional Italian dish that often incorporates ciabatta bread is pappa al pomodoro. It is a thick tomato-based soup that is mixed with stale bread cubes that absorb the tomato juices, as well as add substance to the soup and make it more filling. Pappa al pomodoro was historically a peasant’s food because it required few ingredients and prevented wasting stale bread.

Although ciabatta bread is generally used for savory purposes, it can also be incorporated into sweeter dishes. Bread pudding, a combination of cubed or sliced bread that is mixed with custard, often requires this sturdy textured bread because it will soak up the custard without breaking. It can also coated with beaten eggs and lightly cooked to make French toast.

Ciabatta... so I can fill up on that and not have to eat the soup! gag!