Herbed Croutons
0 comments
Appears in Cook's Illustrated November/December 2011
These croutons make a perfect accompaniment to our Farmhouse Vegetable and Barley Soup.
WHY THIS RECIPE WORKS
Instead of turning on the even to crisp up the bread for our croutons, we opted instead to toast them directly in a skillet with a little butter. Sauteeing fresh parsley and thyme in the butter before adding the bread imparted bright herb f...