I did make soup this week, but it was such a hodgepodge that I can't remember exactly what I used or how much. There was red potato, plus some carrots, onion, garlic, thyme, oregano, sea salt, pepper, light cream and my secret soup ingredient: a spoonful of prepared tomato sauce. I sauteed the onion and garlic and then simmered them with the potato, carrot and spices in homemade veggie stock. I blended it up and added the cream and my not-so-secret-anymore ingredient. It was the perfect non-recipe to clean out the fridge and keep me warm during a very rainy week here in New York. What is even better, though, are these homemade croutons.
We left the bakery this weekend with lemon & pine nut scones, spinach & pecan pesto focaccia with chevre and a sourdough baguette baked the day before. And a bag of this crazy good Gatherer's Granola. We dug into everything pretty quickly and decided we would use the baguette for croutons, a perfect soup accompaniment or anytime snack.
Rosemary & Thyme Croutons
- one day-old baguette
- 4 tbsp butter
- 1-2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- 2-3 tbsp shredded Parmesan cheese
- Preheat the oven to 325 degrees. Slice your baguette into one-inch chunks and spread out on a baking sheet.
- Melt the butter with the olive oil in a small saucepan over low heat. Add in the the thyme and rosemary and cook for about a minute to let the butter absorb the flavors. Turn off the heat and slowly drizzle the herb butter mixture over the chunks of bread, being sure each one gets some loving. Sprinkle with salt and the Parmesan cheese.
- Bake for 15-20 minutes, flipping occasionally, until the croutons are golden on all sides. Eat them straight out of the oven, on soup, salads or use them for bruchetta or tiny crostini.