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Croutons for Celery Root Soup with Brussels Sprouts and Chestnuts

This recipe for croutons is courtesy of chef Michael Anthony and is used in his Celery Root Soup with Brussels Sprouts and Chestnuts. Photo credit: Ellen Silverman

  • Servings: 12

Source: The Martha Stewart Show, November 2009


  • 2 cups 1/4-inch cubed dense sourdough bread
  • 1/4 cup olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • Coarse salt and freshly ground pepper


  1. Melt butter and olive oil in a medium skillet over medium heat until mixture begins to brown. Add garlic and thyme. Add bread cubes and toss until butter and oil are absorbed and croutons begin to brown, about 5 minutes. Transfer croutons to a paper towel-lined plate; season with salt and pepper.


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