Herbed Croutons

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Appears in Cook's Illustrated November/December 2011

These croutons make a perfect accompaniment to our Farmhouse Vegetable and Barley Soup.

SERVES 4 to 6 (Makes about 2 1/2 cups)

TIME 15 minutes

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...

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