Buttery Croutons

1 comment

Appears in Cook's Illustrated January/February 2011

These gently fried croutons make the perfect garnish for split-pea soup.

SERVES4 to 6 (Makes about 2 cups)

TIME20 minutes

WHY THIS RECIPE WORKS

Using unsalted butter allowed us to have complete control over the salt content in our crouton recipe.

Print