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Croutons for soups

 bread croutons for soups and soups

If it's not soup ... it's a pan-loaf!
In any case: it takes bread.

The ideal are some nice slices of bread; that it is fresh or the day before is always good as long as it is not dry; but the important thing is that it is able to absorb the liquid of the soup, softening without discarding.

The best way is to toast these slices of bread well; not in the toaster or, worse, with the contact grill (which would crush all of them) but in the pan; with a little oil and possibly some aromas.

Ingredients:

bread, fresh or stale; but not dry

extra virgin olive oil or butter

garlic (optional)

Preparation:

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Personally I prefer a light aroma of garlic, on slices of bread; but it goes according to taste, it is not absolutely mandatory. Therefore peel the garlic, leaving it whole but crushing it with the plate of the knife to free the scent better. Brown it in a pan over medium heat with oil or butter, according to taste and type of soup, until it begins to release its aroma: attention, under no circumstances should it burn.

Slice the bread into slices a little more than a centimeter issue them to brown the pan until slightly golden brown sides of love. If necessary add more oil or butter.

Remember to remove the garlic as soon as it has browned on all sides!

The slices of bread will be ready just golden, with the crisp surface and the inside, to the touch, dry but soft.
Place them in the dishes,

Covered by the slices of cheese (in photographs of mountains semi-hard cheese, fat) or dadolini.

Pour on the slices the soup, broth or soup boiling, so that the cheese melts.

TIPS

  • With the same procedure you can also prepare the croutons: the children (and not only) they adore them.
  • Wanting to stay light, you can avoid cheese but never the oil.
  • For gourmands and for soups with a robust flavor like a very loaded onion soup, you can spread the crostoni with unrefined lard. It is not easy to find but you can always prepare it at home.

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