Think of croutons on a soup as the final, necessary touch, like an olive in a martini or a cherry on a sundae. A supporting role, perhaps, but without them the story is incomplete.
We’ve seen premade croutons in the store for $4 and $5 for a bag. Don’t be a sucker: Make your own with stuff you’ve already got in the pantry. These are perfect on that squash soup you’ll be serving for Thanksgiving.
Croutons
Makes about 2 cups.
Ingredients
About 3 tablespoons butter
About 3 tablespoons olive oil
About 6 slices white or country bread, crusts trimmed, cubed
2 cloves garlic, minced
About 2 teaspoons of your favorite dried herb, or a mixture: thyme, oregano, rosemary, etc.
Directions
Preheat oven to 325 degrees. Heat butter and olive oil in saute pan over medium-high heat. Add garlic and cook 1 minute. Remove pan from heat. Stir in bread cubes until coated. Toss with herbs and spread onto a baking sheet, then bake for 30 minutes until lightly browned. Can be made several days ahead and frozen.
