Croutons for Soup
Ingredients
Directions
Fry the croutons
Heat 1 inch of fat in a frying pan until boiling.
Drop enough bread squares into the fat to cover the surface.
Fry until browned, then remove with a skimmer and drain.
Serve
Add the croutons to hot soup and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Stale bread
- Its dry crumb crisps in hot fat, giving the croutons a crunchy texture.
The step that matters
Frying until browned. Bread fries quickly in boiling fat, so it can go from golden to dark within seconds. Removing the croutons at the right moment keeps them crisp rather than bitter or burnt.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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