Old stale bread transforms into croutons that top this soup

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This article was published 03/12/2018 (2788 days ago), so information in it may no longer be current.

Don’t throw out stale bread. Seriously, don’t. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be recycled into homemade croutons.

Use a chef’s knife to cut the bread into cubes (1/2-inch to 3/4-inch cubes are ideal). Toss the cubes with olive oil and some salt, and then spread them out on a rimmed baking sheet.

Bake them in a 350 F oven, stirring once or twice so they brown evenly, until crisp and golden brown, about 15 minutes. Once cool, the croutons can be stored in an airtight container for a week or so. Use them in soups or salads. Follow this recipe with your kids.

GINGERY CARROT SOUP

Servings 1-2 (Makes 2 cups)

Prep Time: 10 minutes

Cook Time: 30 minutes

Prepare Ingredients:

1 tablespoon vegetable oil

8 ounces carrots, peeled and cut into 1-inch pieces

1 (1-inch) piece fresh ginger, peeled and chopped

1/4 teaspoon salt

1 1/3 cups chicken or vegetable broth

1/3 cup milk

Gather Cooking Equipment:

Large saucepan with lid

Wooden spoon

Oven mitts

Ladle

Blender

Dish towel

1 or 2 bowls or mugs

Start Cooking!

In large saucepan, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add carrots, ginger, and salt and cook, stirring occasionally with wooden spoon, until lightly browned, about 5 minutes.

Stir in broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are very soft, about 15 minutes. Turn off heat and slide saucepan to cool burner. Use oven mitts to remove lid and let cool for 5 minutes.

Use ladle to carefully transfer carrots and liquid into blender jar (liquid will be hot; ask an adult for help). Add milk. Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until smooth, about 1 minute. Pour soup into bowls or mugs and serve.

Ginger Prep:

Use side of small spoon to scrape skin from one end of large piece of ginger. Peel away skin from about 1 inch of ginger.

Use a chef’s knife to cut off peeled portion of ginger. Chop peeled ginger into small pieces.

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Nutrition information per serving: 142 calories; 72 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 4 mg cholesterol; 435 mg sodium; 15 g carbohydrate; 3 g fiber; 7 g sugar; 4 g protein.

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For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Carrot and Ginger Soup in “The Complete Cookbook for Young Chefs .”

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America’s Test Kitchen provided this article to The Associated Press.