For Croutons:.
Preheat oven to 325.
Combine melted butter with olive oil and minced garlic in a large bowl.
Slice bagels into 1/4 inch thick rounds. Place in bowl with butter mixture and toss to coat.
Spread coated bagel pieces on cookie sheet.
Bake until crisp and browned, about 30 minutes.
Cool.
For salad and dressing:.
Whisk first 8 ingredients in a bowl.
Combine lettuce, parmesan and croutons in a large bowl.
Add dressing, toss well and serve.
eat to low, and simmer for at least 1 hour. Adjust
nd garlic. Cover and cook for 5 minutes or until onions
FOR PEAS: Bring the water to
n baking sheet.
Bake for 30-40 minutes or until
For the seafood stock:
br>Pass extra rouille and croutons around separately.
ROUILLE:
To make croutons: Heat large skillet over low
ith olive oil then roast for 30 mins, or until soft
ulbs with oil and bake for 15-20 mins, until tender
roasting pan and roast for 40 mins, until tender and
roasting pan and roast for 15 mins. Remove from oven
p, on prepared pan. Roast for 40 mins, until tender. Cool
hours.
Meanwhile, for the garlic croutons, heat the oil in
hen reduce heat and simmer for 20-30 mins, until vegetables
eat. Continue to stir polenta for 1-2 mins, until thick
eanwhile, to make the garlic croutons, preheat oven to 350\u00b0F
add the 1 box of croutons and mix several times over
Add spring onions and cook for 1 min. Add sesame oil
Heat 2 tbsp oil in a saucepan and saute the onion and garlic. Add the tomatoes and cook for about 5 mins. Add the stock, carrots and tomato paste and simmer for about 15 mins. Meanwhile, heat the remaining oil in a pan and toast the bread cubes. Remove and drain on paper towels. Add the basil leaves and puree the soup with a hand blender. Add the paprika and season to taste. Serve the soup in bowls, sprinkled with croutons and pine nuts and garnished with basil.