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Crispy Corn Bread Croutons


2 cups                          Corn bread or traditional Broa*

1 teaspoon                   Olive oil

1 tablespoon                Lemon zest (micro-planed)

½ teaspoon                  Celery seed, toasted and crushed in a mortar and pestle

Pinch                           Salt

Pinch                           Pepper


  1. Cut cornbread into ½ inch pieces and gently toss with oil
  2. Bake in a 350 degree oven until golden brown and crispy
  3. Place croutons in a bowl and season with salt, pepper, zests and celery seed


Broa is Portuguese yeast leavened corn and wheat bread often served with the traditional caldo verde soup of which the above soup is a lighter, seasonal variation.

Orange zest can be used as a substitute for the lemon zest.


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