Bread Croutons for Soup
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Bread Croutons for Soup
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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
- 2 lice rye bread or baguette, roll) 2-3 days old, stale
- ½ Tablespoons butter unsalted
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.
Nutrition Information
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Calories
99kcal
(5%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
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