Accompaniments for Soups -Garnishes and Accompaniments for Soups - Accompagnements pour soupes -Soup Accompaniments Recipes - Viji's New Recipes

 ACCOMPANIMENTS FOR SOUPS

(Accompagnements pour soupes) 

 

CROUTONS (CROÛTONS):

Croûtons add extra flavour and texture.

Sprinkled on soups and salads.

Ingredients:

• Bread slices
• Butter 
• olive Oil 

Method: 

• Use slices of stale bread, with the crusts discarded and the bread cut into cubes. 
• Fry the cubes in generous amounts of melted butter and olive oil until golden and crisp all over. 
• Serve them at ahead of time and warm them through in the oven before serving.
  

CROSTINI (CROSTINI):

Small crunchy rounds of french bread with savory spreads make a piquant accompaniment to soups 

Crostini (Crostini) are particularly good with olive oil and almond spread or Sundried  tomato spread or topped with morsels such as cheese or mushrooms cooked in butter and garlic.

Preheat the oven to 180°C . Take a slim french stick and cut it into slices about 1cm thick.

Place them on baking tray or baking sheet and dry out in the oven 10 to 15 minutes.

Brush the slices on both sides with olive oil and return to the oven to crisp.

Allow to cool before adding any topping. 

MELBA TOAST (TOAST MELBA):

These crisp triangles of thin toast are most easily made from ready- sliced bread.

Toast several slices as you would to make two thin slices, toasted on one side.

Cut into four triangles. 

Return to the hot grill, uncooked side up, and toast until speckled dark and slightly curled up.