jglass
New member
Bread and Tomato Soup with Olive Oil
Ingredients :
1/2 lb Italian bread, dried overnight
1 1/2 cup Tomato, chopped
8 cup Chicken stock
Salt and pepper, to taste
1 med Onion, chopped fine
garnishes
2 cl Garlic, crushed
Extra virgin olive oil, driz
1 1/2 tbl Fresh sage, chopped
Grated parmesan cheese
2 cup Fresh tomato sauce
Method :
Cut the bread into 1 in. pieces and place on a sheet pan. Allow to dry overnight.
Place the chicken stock, onion, and garlic in a 6 quart pot.
Cover and simmer gently for 30 minutes.
Add the sage, tomato sauce, chopped tomato, and the bread, which has been soaked in cold water to cover for 2 minutes, then drained and
squeezed dry. Simmer, covered, gently for 20 minutes. Allow to stand covered 15 minutes so that the bread will continue to
expand and absorb flavor. Reheat the soup to serving temperature and add salt and pepper to taste. Serve with the garnishes.
Ingredients :
1/2 lb Italian bread, dried overnight
1 1/2 cup Tomato, chopped
8 cup Chicken stock
Salt and pepper, to taste
1 med Onion, chopped fine
garnishes
2 cl Garlic, crushed
Extra virgin olive oil, driz
1 1/2 tbl Fresh sage, chopped
Grated parmesan cheese
2 cup Fresh tomato sauce
Method :
Cut the bread into 1 in. pieces and place on a sheet pan. Allow to dry overnight.
Place the chicken stock, onion, and garlic in a 6 quart pot.
Cover and simmer gently for 30 minutes.
Add the sage, tomato sauce, chopped tomato, and the bread, which has been soaked in cold water to cover for 2 minutes, then drained and
squeezed dry. Simmer, covered, gently for 20 minutes. Allow to stand covered 15 minutes so that the bread will continue to
expand and absorb flavor. Reheat the soup to serving temperature and add salt and pepper to taste. Serve with the garnishes.