John Myers
Salad and Soup Croutons
The perfect salad and soup croutons recipe with a picture and simple step-by-step instructions.
Toast croutons:
- 200 g Bread cubes [white bread, gray bread, rye bread]
- 4 piece Butter flakes
- 2 tbsp Soup litter, see KB
- 1 tbsp Herbs of Provence, s. M. KB
- 1 tsp Salt
First of all:
- Hard or stale rolls or bread from the day before are best, but normal bread is also suitable for the preparation.
Salad croutons:
- Cut the bread into small 1 cm cubes and briefly toast in a coated pan with the butter flakes. Then, while it is still hot, add the soup spice, salt and the herbal spice mixture and fold in loosely with a spoon. The croutons should then cool down a little so that they become a little firmer.
Use:
- Good for salads, soups and stews, as well as sauces as a crunchy, crispy side dish or topping.
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