Add the onion, cover and gently fry for 3-4 minutes ... and finish with the lime zest and juice. Serve the soup with the bread alongside.

Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside. When the soup is ready, set aside to cool slightly, then blend to a smooth purée ...

This is a supremely smooth and silky soup, topped with deliciously crisp fried sage leaves. The garlic cloves, when roasted in their skins, deliver a sweet but rounded depth that I adore.

3. Remove from fire and when cool enough to handle, strain the vegetables through a soup strainer or blend in a blender. While the soup is simmering, cut the bread into cubes and fry them in hot oil, ...

Who better to provide it than Minnesota cooking guru Beatrice Ojakangas. In her new release, “The Soup & Bread Cookbook,” Ojakangas shares more than 100 satisfying soup and bread pairings.