Croutons for Soup

• 2 slices slightly stale sliced bread, 7 mm thick
• 30 g

First cut the crusts off the bread, then cut into 7mm strips and then into exact cubes.

Melt the butter in a clean frying pan with the olive oil. Turn up the heat and add the croutons. The pan should be quite hot at first, then reduce the heat to medium and keep tossing all the time until the croutons are golden brown all over. Drain on kitchen paper.