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.

　　

Ingredients

makes large croutons

　　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

　　

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

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