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Black Garlic Croutons for Soup
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Black Garlic Croutons for Soup

Prep Time10 minutes
Cook Time10 minutes
Course: Salad, Side Dish, Soup
Keyword: black garlic, Black Garlic Bread, black garlic croutons, croutons, Croutons for Soup, Garlic Croutons

Equipment

  • mixing bowl
  • baking tray

Ingredients

  • 3 slices sour dough bread (thick slices)
  • 25 gms melted butter (1 large tbspn)
  • 1 teaspn black garlic puree
  • 1 tbsn olive oil
  • 1/2 teaspn onion salt
  • 1 teaspn italian herbs

Instructions

  • remove crusts from bread and cut into cubes
  • whisk oil with black garlic puree
  • gentlty melt butter and add dried herbs
  • place bread in mixing bowl and combine thoroughly with melted butter & herbs and allow a minute to absorb
  • add the oil and black garlic mixture and mix all together
  • spread in a single layer on baking tray covered with baking paper
  • bake 180C approx 8 minutes

Notes

Black Garlic Croutons for Soup

 
Top Tips for Making Homemade Croutons:
  • Stale bread will make crunchier croutons. (1 or 2 day old bread left out of the bread container).
  • Any bread of your choice can be used although a denser bread will make more even sized croutons.
  • Butter will toast and create a golden colour on your croutons.  Half and half butter & oil is a good option.
  • Mix with clean hands to ensure all croutons are covered with butter & oil
  • Any of your favourite dried herbs can be used.
  • Crusts on or crusts off - your preference!
  • When using black garlic croutons for soup, add them directly into the bowl (not soup pot), so they keep there crunch as long a possible
 
Make Garlic Croutons Twice a Year:
  1. Make a batch of black garlic croutons for soup in Autumn (cold winter soup & stew months)
  2. Make black garlic croutons salad in Spring  (warm summer salad  & BBQ months)
Store your homemade croutons in a glass jar or 'tuperware' container with a tight fitting lid for up to 6 months.