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Bear N Mom Recipes - Soup Croutons

Updated on October 2, 2016
Soup Croutons
Soup Croutons
Dough ropes ready to cut into croutons.
Dough ropes ready to cut into croutons.
Pan frying croutons.
Pan frying croutons.
Deep frying a batch of croutons.
Deep frying a batch of croutons.

Some like crackers with their soup but these croutons are a nice alternative to crackers. These croutons can be made ahead of time and refrigerated. Serve with soup.


  • 1 cup water, boiled
  • 1 stick margarine
  • 1 cup flour
  • 4 eggs
  • dash of salt

How to make

Add margarine to boiling water and melt. Shut off burner and add 1 cup of flour to melted margarine, stirring constantly, until thick and smooth. Remove from burner and completely cool. Add 4 eggs to cooled mixture, one at a time and mixing thoroughly after each addition. Add a dash of salt. You may add other herbs if you would like to attain a flavored crouton. It should form into a ball. Add more flour to counter top or pastry sheet. Knead dough - it should be soft. Roll part of dough into a snake-like rope, approximately 3/4" thick. Cut into 1" pieces. Continue to do this until dough is completely cut into pieces.

Fry each piece in approximately 1" of oil (dough pieces should be completely covered with oil). Keep turning so that they become light golden on all sides. Remove from oil with serrated spatula.


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