Croutons, yea or nay? (Corollary to soup thread)
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Yes, I often have almost-stale bread sitting around. Like a quarter of some round loaf. So when I am making soup, I’ll slice it into cubes and throw it on a skillet (sometimes with oil, sometimes not), let it get browned. Some soups also like a finishing touch of grated Parmesan.
(Apologies for posting such trivia in a time of our National crisis.)
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I’m more of a breadcrumb guy than a crouton guy but home made croutons are delicious!