Garlic Sourdough Soup Croutons. Use sourdough bread to give a different flavor to your homemade Parmesan cheese-flavored croutons. "These crisp, buttery croutons are good on salads, soups or just as a snack. Toss the croutons in a salad or garnish a bowl of soup with them." With soup on the menu for dinner I decided I would make some Homemade Sourdough Garlic Butter Croutons. It was a great way to use up the stale bread.
We will show you how to make sourdough croutons with herbs and garlic, and you can use this recipe with any type of bread. After you make these Sourdough Garlic-Herb Croutons, you'll never buy them from the store again! If you've never made your own, they're the perfect way to use up slightly stale bread. You can have Garlic Sourdough Soup Croutons using 4 ingredients and 3 steps. Here is how you cook it.
Ingredients of Garlic Sourdough Soup Croutons
- You need 250 g of sourdough bread.
- Prepare 2 of garlic cloves, crushed.
- You need 4 tbsp of olive oil.
- You need of Salt and pepper.
These homemade sourdough garlic-herb croutons are the perfect way to use up slightly stale bread-plus they're so. Golden crunchy garlic infused sourdough croutons, a delicious addition to salads, soups or crushed for homemade breadcrumbs! "Pan roasting the garlic gives this soup a rich flavor, while a touch of cream lends body. The herbedcroutons enhance the soup's taste and add texture, but it's the freshly grated cheese that make this dish taste like heaven!"—Carolyn Crouton-Topped Garlic Soup Recipe photo by Taste of Home. If you can do this several hours in advance so that the garlic really infuses the fat, even better.
Garlic Sourdough Soup Croutons step by step
- Cut the bread into 1 inch cubes. I like to keep them rustic with the crusts left on..
- Heat the oil and garlic in a frying pan for a few minutes then add the bread cubes and coat them well with the oil. Drizzle a bit more oil on them if they look a bit dry..
- Let the croutons pan fry for a few minutes then transfer them to a baking tray. Roast at 190 C until crunchy, turning regularly so they don’t catch and burn..
Just be sure the garlic is very finely grated. For Creole Croutons, saute the day-old bread in olive oil. I usually go for garlic croutons if I have leftover sourdough, but these cold summer nights of San Francisco left me wanting a bowl of soup recently. Adding the sourdough gave this soup a nice thickness and that trademark sourdough flavor. View top rated Sourdough garlic croutons recipes with ratings and reviews.
