Ingredients
Preparation
Step 1
This idea is so simple that it scarcely qualifies as a recipe, yet few embellishments for soup are as simple and pleasing as this one. Making croutons is also a good way to use up bread that may otherwise go stale. Use ends and pieces of whole-grain bread, allowing about 1 small slice per serving. Rub each piece of bread gently on one or both sides with the open side of a garlic clove that has been cut in half lengthwise. Cut the bread into approximately 1/2-inch dice.
Step 2
Prepare the croutons in one of the two following ways: Arrange on a baking sheet and bake in a 275-degree oven for 20 minutes or so, until dry and crisp. Or if the weather is warm and you don’t wish to use the oven, simply toast the croutons in a heavy skillet over medium heat, stirring frequently, about 20 minutes, or until dry and crisp. Allow the croutons to cool on a plate. They may be used as soon as they have cooled, but if you can leave them out at room temperature for at least 30 minutes or so, they’ll stay crisper in soup.
