Garlic & Sage Sourdough Croutons
- Autumn
- Quick & Easy
Our creamy new organic soups have found their perfect topping. Add a little crunch with these crispy croutons.
Ingredients
200g sourdough bread, cut into cubes
30g Yeo Valley Organic salted butter
1 clove of garlic, grated
1 tsp dried sage
Method
Cut your stale, dry bread into even cubes.
Melt your butter on the hob. Remove and grate in the garlic.
Toss the croutons in the butter and then add finely chopped sage and a sprinkling of salt and pepper.
Lay on a baking tray and cook in the air fryer for 5-10 minutes at 200, until golden and crispy.
In this recipe...
Tomato, Lentil and Spinach Soup
10
Salted Butter
15
Tomato, Lentil and Spinach Soup
10
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