Any combination of fennel, dill, caraway, or celery seed works well here; their flavors complement the paprika on the croutons as well as the dill and tomato in the soup.
Recipe information
Yield
makes large croutons
Ingredients
8 slices (1/4 inch thick) country-style bread
2 teaspoons extra-virgin olive oil
2 tablespoons spice seeds, such as fennel, dill, caraway, or celery seed, toasted (page 57)
1/4 teaspoon paprika (sweet or hot)
Coarse salt
Preparation
Step 1
Preheat oven to 400°F. Brush bread with olive oil, dividing evenly; place on a baking sheet.
Step 2
In a spice grinder or clean coffee mill, finely grind seeds to a powder. Transfer to a small bowl; stir in paprika and 1/4 teaspoon salt. Place spice combination in a fine sieve; sift over bread. Brush again with olive oil; toast until crisp, about 15 minutes.
nutrition information
Step 3
Per Serving (slice)
Step 4
Calories: 126
Step 5
Saturated Fat: 1g
Step 6
Unsaturated Fat: 2g
Step 7
Cholesterol: 3mg
Step 8
Carbohydrates: 23g
Step 9
Protein: 3.3g
Step 10
Sodium: 282mg
Step 11
Fiber: 1.4g
