Garlic Thyme Croutons

Originally, I planned on making these to go with my carrot soup. And they would make a great complement to that soup. But you know what they say about the best laid plans…

Here’s how it went down: I decided to save a little time by making the croutons the day before I made the soup. But they didn’t survive the night: they’re so delicious–crunchy and savory, with the tang of garlic and the sweetness of thyme–that I just kept popping them in my mouth. Finally, I grabbed the last few and took some photos so I’d have evidence for you; I knew by then that even those last few croutons wouldn’t make it to the soup.

Thyme is possibly my favorite herb: it’s sweet and fresh. Tastes like spring, in the best ways possible. Though you can sub rosemary in this (and honestly, most) recipes, I happen to love thyme even more. Something about its woodsy taste always makes me smile.

And a funny thing happened on the way to the thyme. As I sorted through my spice cabinet, moving a few things out of the way to get to my dried thyme, I noticed my bottle of celery seed sitting there. Ready to be used. Like the neglected-but-still-hopeful fat girl at a dance. Who could resist that? So I grabbed it. It’s an unexpected pairing, but it worked here. The celery seed adds a distinct flavor (it tastes, no surprise, like celery itself), but it’s subtle enough that it adds to–not takes away from–the garlic and thyme.

I could go on all day about the taste of these. Be forewarned if you make them: they’re completely addictive, as I found out.