Cast Iron CroutonsIt’s been cold in coastal Carolina and while temperatures all over the states have been frigid – the 30s in Charleston for longer than a few days is shocking to my system. I’ve been taking the chill off by spending a whole lot of time in my kitchen. We’ve been inside huddled around the stove working on more cast-iron recipes. This is such a simple recipe but one guaranteed to warm you up.

Cast Iron Croutons

Ingredients

  • 1 Loaf of whole wheat French bread
  • 1/2 Stick of Butter
  • Salt and Pepper
  • 2 Cloves of Garlic
  • 1 Small Onion, finely diced
  • 1/2 Cup freshly grated Parmesan Cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Melt the butter in small saucepan and add all the above ingredients (except the bread) and cook for about 5 minutes on low heat.
  3. Chop bread into square cubes and toss in a mixing bowl.
  4. Pour the butter mixture into the bowl of bread cubes and toss well.
  5. Heat the cast iron skillet until hot either on the stovetop or in the oven. Once hot, transfer the bread mixture to a the skillet
  6. Place the skillet in a 400 degree oven and bake until crispy – approximately 15 minutes
  7. Serve on top you favorite bowl of soup or my split pea soup recipe below.

In a pinch tip:
I always buy an extra baguette at the grocery store and store it in my freezer for when I need it. I place it in the microwave for about 30 seconds to soften it before cubing it for croutons.

Simply the Simplest Split Pea Soup

Ingredients

  • 1 Cup of Carrots, diced
  • 1 Cup of Celery, diced
  • 1 Yellow Onion, diced
  • 2 Cloves Garlic, minced
  • 1 Bag of Split Peas
  • 2 Cups diced Ham or Kielbasa
  • 1 Cup of Green Spring Onions, chopped

Instructions

  1. Split peas from your grocery store have a simple recipe on the back that just doesn’t seem to vary. I simply followed the directions on the back of a bag of split peas but make a few simple additions.
  2. Plug in your crock pot!
  3. Follow the directions for split pea soup as shown on the back of the bag but add sauteed carrots celery, onions and garlic.
  4. Add 2 cups of diced ham and slow cook on low for 8 hours
  5. Pulse 3/4 of the soup in a blender for a creamier soup.
  6. Top with chopped green onions, croutons and freshly grated Parmesan on top!

P.S. soup is always great with biscuits!