by
lilliancooks
I'm always trying to create new dips for me and my husband to enjoy on movie night! So that's how I came up with this one! It tasted so good we wanted to just eat it by the spoonful! Then we ate it the next day for lunch as a sandwich spread...And then we tried it as a soup by thinning it out with chicken broth and tossing some garlic croutons on top! We loved it ALL 3 ways!
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by
amanda1432
While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!
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by
Ecualombian
This soup is a warm welcome to what’s to come….The cold. My mother used to make this soup when I was younger. At first I hated it! And for doing so she would make this everyday (not kidding), until I liked it. So, for those of you who like soups, being healthy, on a diet, or need to add some to your collection. This is the soup for it. Serve this as an appetizer, light lunch, or even light dinner with a side of toasted bread, croutons on top, or rice. Enjoy.
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Hidden Valley® Ranch
Expert's note: Serve a steaming mug of pureed butternut squash soup topped with crisp Hidden Valley(R) Original Ranch(R) Salad Dressing & Seasoning Mix-coated croutons for a Winter Solstice soiree or trim-the-tree party. Make an extra batch of the croutons and top a romaine and radicchio salad with Granny Smith apple slices and Ranch dressing.
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You've probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing—the real old-fashioned kind with "islands" of pickle relish, hard-cooked egg, and chopped scallion.
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by
amanda1432
While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!
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by
Carmen B.
This is a fantastic soup especially on cold days. You can also put soup in individual onion soup bowls, add a few croutons and top with a handful of cheese; Mozzerella, Swiss, or whatever white cheese you like. Pop into oven on 350* and bake until cheese is melted and slightly golden.
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Christmas with Southern Living 2001, Oxmoor House 2001
The smoky essence of Southwest cuisine infuses this soup. Charred chiles, tomatillos, and roasted garlic are theme flavors you'll savor. Try Chili-Cheese Croutons on top.
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Theresa P
This pretty "pink" blue cheese dressing is just delicious over crisp iceberg lettuce with red onion, cucumber, shredded cheddar cheese, and tomato, with a handful of crunchy croutons on top!
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by
Laura70
I was looking for a recipe for a broccoli rice casserole that had croutons on top, so I requested it in the forum. Chef Loversdream posted a slew of recipes. This was the first one I made, and it is wonderful. I did leave out the celery and used Caesar croutons.
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Quick From Scratch Soups & Salads, Food & Wine JANUARY 1998
You've probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing--the real old-fashioned kind with "islands" of pickle relish, hard-cooked egg, and chopped scallion.
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Sassy in da South
A wonderful treat to make from left-over pound cake. I serve the pecan sauce as a dipping sauce with frilly toothpicks in each crouton. I actually think this would be good with ice cream, sprinkled with croutons & topped with the sauce.
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