Tomato Soup with Parmesan Croutons and Fennel Salad
Rating:(1 rated)
Ingredients
3 cups (150 g) cubed country bread
1/4 cup (60 ml) olive oil
1 garlic clove, chopped
2 tbsp freshly grated Parmesan cheese
2 tbsp chopped fennel fronds
Preparation
In a skillet over medium-high heat, brown the bread cubes in the oil. Add the garlic and cook for 30 seconds. Season with salt and pepper. Transfer to a bowl and add the Parmesan and fennel fronds. Set aside.
Description
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