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Food News and Recipes

Old stale bread transforms into croutons that top this soup

This undated photo provided by America's Test Kitchen in November 2018 shows carrot ginger soup in Brookline, Mass.
This undated photo provided by America's Test Kitchen in November 2018 shows carrot ginger soup in Brookline, Mass.

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 degree 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 a 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

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

1⅓ cups chicken or vegetable broth

1/3 cup milk

Gather cooking equipment:

Large saucepan with lid

Wooden spoon

Oven mitts



Dish towel

1 or 2 bowls or mugs

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.

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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