Since Kariem wasn't there when I first served the potato leek soup, he photographed the soup when we were eating the leftovers today. For the sake of visual interest, he wanted to add something (croutons) to make the image more visually pleasing...and made something very pleasing to the taste buds, too!
The croutons atop the soup are, indeed, gluten-free. He tossed cubed GF bread (Udi's whole grain bread--which is, by the way, fabu - http://www.udisglutenfree.com/) with olive oil, minced garlic, and salt and then put the pan under the broiler for about five minutes, tossing the croutons occasionally for even browning. Once he got them as brown as he wanted, the turned off the broiler and turned the oven on to 350F. He baked them at that temperature for a few more minutes to help remove the moisture from the bread and increase the crunchiness.
They were so stinkin' good that I ate most of them right out of the pan!!
P.S. If you don't have time to make croutons and have a Whole Foods nearby, the Whole Foods Gluten Free Bakehouse frozen croutons are also quite nice. (We used a combo of the WF croutons and the Udi's bread when we made stuffing this year.)
Cheers,
Krista
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