I had some leftover cornbread and 1/3 loaf of white bread sitting on my counter, normally I just feed this to the chickens. However, I was craving some crusty croutons. Here is how I made them:
Dice/cube the bread.
Make a dry season mix. You can actually put any spices you like. I chose these - 1/2 tsp. - 1 tsp. each.
Put bread cubes on lined baking sheet, drizzle with olive oil and sprinkle on the spice mix. Bake at 250 till toasty. Stir around every 15 minutes. I turned oven off and let the croutons sit in the oven till lunch.
Store in a zip lock bag.
I put these on a salad for lunch one day....
I was hungry for tomato soup and made mine from scratch. Here is how I made it:
Saute, 1 small chopped onion, 2 cloves diced garlic, 2 diced carrots and the heart of the celery chopped in 2 T butter.
Once veggies are soft, add 3-4 heaping tablespoons of flour. Stir up all the "crud" on the bottom and mix with flour. Add 1 quart of tomatoes and 1 C water (could use veggie or chicken stock). S & P to taste.
Let come to boil and simmer for 15 minutes.
Run your hand blender through all of it and that is it.
I added the croutons to the top of the soup along with a drizzle of olive oil.
Really good - if I do say so myself!
Blessings from Ringle, Wisconsin.