I made some bite-sized croutons out of stale bread today – just mixed them with some good olive oil, salt and Italian seasoning. They are pretty tasty on their own, my daughter munches on them happily while I cook next to her. She loves to add seasonings from my palm, her favorite part of cooking right now is “sprinkling.” Love her.
The croutons are to go with:
Tomato Fennel Soup with White Beans
This is a take on the classic tomato soup, we’re just adding some extra nutrients and depth.
In a soup pan, melt about two tablespoons of ghee. Toss in about a 1/4 of an onion, diced. Mix that around, add two of the roasted garlic cloves you made on Sunday. If you don’t have any more on hand because you’ve already eaten it all (it’s been known to happen in my house), chop up one raw clove and add that. Give it a few minutes to come together, then add some sea salt, a pinch of ground pepper. I prefer to grind my own, you can use a mortar and pestle, or an old coffee grinder. Or just buy it pre-ground. Read more…