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French Pea Soup
Creamy Carrot & Orange Soup
Roasted Tomato & Garlic Soup
Tasty Mushroom Soup
Asparagus Soup
French Onion Soup
Vegetable Minestrone
Watercress Soup
Curried Parsnip Soup
Winter Vegetable Soup
Tomato Soup
Split Pea & Ham Soup
Mulligatawny Soup
Spiced Autumn Soup
Blue Cheese & Onion Soup
Clam Chowder
Rich Fish Soup
Lobster Bisque
Croutes & Croutons
Cuban Corn & Seafood Soup
Quick Shrimp Gumbo
Winter Squash Soup
Goulash Soup
Lentile & Bacon Soup
Game Soup
Chicken Noodle Soup
Hot & Sour Soup
Chinese Crab & Corn Soup
Thai Spiced Soup
Tzatziki Soup
Blueberry & Red Wine Soup
Chilled Curried Apple & Mint Soup
Chilled Strawberry Soup

Croutes & Croutons

These need not be reserved for special occasions. They can add color, texture, and interest to the most basic everyday soups.


Croutes & Croutons

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.


Croutes & 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.


Croutes & Croutons

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.