You pick up some crackers in both hands and crush them into your bowl of soup. Then you realize that everyone else in the room has stopped and are staring at you in shock, unless they’re from the American Midwest. I was trying to explain saltine crackers in soup to someone in the UK, and their response was “what’s wrong with bread?” Double face palm. These crackers are designed for soup. They are thicker and soft in the middle to soak up soup but crisp on the outside so they don’t disappear immediately. There is no salt or herbs in the dough, but some flaked salt is sprinkled on the top to enhance the flavour of the soup and not overpower. My “free” version of saltine crackers.
