Croutes & Croutons
These need not be reserved for special occasions. They can add color, texture, and
interest to the most basic everyday soups.
HERB CROUTES
Trim the crusts from slices of bread. Cut each slice into a square or decorative
shape. Heat a 1/4-in (5-mm) layer of oil in a skillet, add the bread, and brown
all over. Finely chop some parsley or separate into small sprigs. Drain the croutes
on paper towels. Roll the edges of the croutes in the parsley or put a leaf on top
of each one.
GARLIC CROUTONS
Trim the crusts from slices of bread and cut into L/z-in (i-cm) cubes. Heat a 1/4-in
(5-mm) layer of oil in a skillet. Peel and crush 1 garlic clove and cook for 1 minute.
Add the bread cubes and cook, stirring occasionally, until brown all over. Remove
and drain on paper towels.
GRUYERE CROUTES
Cut slices from a baguette and toast on one side under the broiler. Remove from
the heat and turn the slices over. Grate some Gruyere cheese and sprinkle it evenly
on top of the bread slices. Return the croutes to the broiler and cook until the
cheese topping has melted and is bubbling softly.
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