Bread Croutons for Soup
Crispy croutons made from stale bread are a must-have to many classic Czech soups such as pea, lentil, or garlic soup. If you love soups, this simple and quick recipe for homemade croutons is for you!
- 2 slice stale rye bread or baguette, roll; 2-3 days old
- ½ Tbsp unsalted butter
Cut the 2 to 3-day old bread into cubes of about ½ inch (1,5 cm).
Melt the 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.
- SERVING: Add the croutons to the soup you've already prepared on the table. Don't do it beforehand, as they tend to draw liquid out of the soup right away! It usually doesn't take long for them to become soggy.
- The good idea is to put the croutons on the table separately in a bowl so that everyone can serve themselves to their liking.
- 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 the next time you make soup