Long wood skewers (make sure they are long enough to rest on both extremities of the soup bowl)
4 mini baguettes (I like to use the par baked ones, and bake them fresh, as needed)
4 cubes frozen chopped parsley
2-3 cubes frozen minced garlic
About 4 tablespoons olive oil
Dash of salt
Instructions
Preheat the oven to 400⁰F.
Cut the mini baguettes lengthwise. One at the time, and making sure to stay centered, thread a skewer through the baguette (see image). The more you center the skewer the better the chances of the baguette laying flat on the soup. Place prepared baguettes on a baking sheet.
Mix parsley, garlic, olive oil and salt in a small bowl. With a spoon, divide this mixture between the 8 baguette halves. Make sure to spread the mixture all over the bread. Bake for 10-15 minutes until browned a bit at the edges and fragrant.
Notes
Note: To prepare in advance, prepare the baguette halves but underbake them by a few minutes. Freeze them until ready to use. Before serving: thaw completely and then rewarm them well until crispy and fragrant once again.
Recipe by Between Carpools at https://betweencarpools.com/how-to-take-your-soup-presentation-to-go-from-meh-to-wow/