Croutons aren’t just for salad. When sprinkled on top of soup their crunchy texture provides a nice contrast. You can easily make croutons that are fresh and nicely flavored with herbs from your garden.
To make croutons, begin with thick slices of flavorful bread. White bread will do but croutons made from sourdough, rye, or multigrain adds an extra dimension of flavor. You can even use leftover bagels. Most recipes call for using day-old bread. This takes advantage of the relatively low moisture content of the bread.
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