Bread Croutons for Soup

Name: Bread Croutons for Soup
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 2 serving
Ingredients: 2 lice stale rye bread; ½ Tablespoons unsalted butter

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Prep Time
5 mins
Cook Time
5 mins
Total Time
14 mins
Servings
2
Calories
99 kcal
Course
Bread
Cuisine
Czech

Bread Croutons for Soup

Nora Tran

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Crispy croutons made from stale bread are a must-have for many classic Czech soups such as pea, lentil, or garlic soup. If you love soups, this simple and quick recipe for homemade croutons is perfect for you!

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Ingredients

Servings

2 lice stale rye bread (or baguette, roll) 2-3 days old
½ Tablespoons unsalted butter

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Instructions

Cut the 2 to 3-day old 2 slice stale rye bread into cubes of about ½ inch (1,5 cm).
Melt ½ Tablespoons unsalted butter in a pan over medium heat and place the bread cubes in it.
Stir briefly and reduce heat to low when cubes begin to turn golden. Fry the croutons until crispy on all sides, turning so they don't burn.

Notes

SERVING:
SERVING: Add the croutons to the soup just before serving. Don't do it beforehand, as they tend to absorb the liquid quickly and become soggy.
A good idea is to put the croutons in a separate bowl on the table so that everyone can serve themselves to their liking.
These croutons can also be baked in the oven. Preheat the oven to 300°F (150°C). Melt the butter on a baking sheet, add the cut croutons, and stir. Bake until golden brown, turning the croutons occasionally.
Let the cubed bread dry on a baking sheet if you don't want to heat the pan or oven. This may take a few days, but you'll have a ready supply of croutons the next time you make soup.