Make good use of stale bread
The bread has become a few days old - and my dears prefer fresh rather than stale bread, I cut the bread into slices (about 1 cm wide) and then into cubes. Now in a freezer bag, close well and freeze. So I always have a good-tasting soup for cream soups.
I fry the deep-fried bread rolls in a non-stick pan with a little fat, roast them with constant stirring until they are a bit browned and crispy.
Important, just sprinkle over the soup just before serving, so they do not soften. Sprinkle plenty of chopped parsley over the soup as desired. Double benefit - the stale bread is recycled and I have a quasi "free soup insert".
