Name: Cubed Croutons
Yield: Makes 2 cups (500 ml) fried croutons, 1¾ cups (440 ml) baked
Cuisine: French
Ingredients: 3 cups (750 ml) vegetable oil if frying the croutons; or, for the baked, 2 tablespoons (30 g) unsalted butter, melted, or 2 tablespoons olive oil; 6 slices white sandwich bread, crusts removed and cut into ½ inch (1-cm) squares

Preparation info

Makes
2 cups
baked

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Cubed croutons are more typically French. They are sprinkled on cream soups like Tomato Soup with Cream or Hot Cauliflower Soup, where they provide a satisfying contrast of crunch.

Cubed croutons can be baked or fried and different fats can be used. The fried croutons yield a fattier, more satisfying product; the baked are leaner. Suit the fat chosen to that of the soup they are to go with.