Crouton Topped Garlic Soup For Two Recipes

CROUTON-TOPPED GARLIC SOUP

Steps:

• In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside., In a Dutch oven over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf., For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally., Divide soup among four bowls. Top with croutons, cheese and parsley.

CROUTON-TOPPED GARLIC SOUP FOR TWO

Steps:

• In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside., In a large saucepan over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf., For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally., Divide soup among two bowls. Top with croutons, cheese and parsley.

ROASTED GARLIC SOUP WITH GOAT CHEESE CROUTONS

Steps:

• In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.
• Meanwhile, preheat the oven to 400 degrees F.
• Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.
• To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.
• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
• Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

PIZZA SOUP WITH GARLIC TOAST CROUTONS

Steps:

• In a 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low 6-8 hours, until chicken is tender., For croutons, cut Texas toast into cubes; bake according to package directions. Add spinach to soup; heat through, stirring occasionally. Top servings with cheese and warm croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Prepare croutons as directed. Top soup with cheese and croutons.

GARLIC CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

BEST CROUTONS EVER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a pot over medium heat.
• Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
• Bake in the preheated oven until crispy, 8 to 10 minutes.

GARLIC CROUTONS

Steps:

• Preheat oven to 350°F.
• Mix together the garlic, salt, and olive oil in a small bowl.
• Put the bread cubes on a baking sheet and drizzle the garlic oil over them.
• Toss to coat.
• Spread them out in a single layer.
• Bake for about 15 minutes, or until lightly browned and very dry.
• About halfway through, stir once to brown evenly.