Farmers Fresh Tomato Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: + 2 tb extra-virgin olive oil,
2 medium: Onions, coarsely chopped
3 Cloves: garlic, minced
2 Ribs: celery, coarsely chopped
3 lbs: Plum tomatoes, washed, stemmed, coarsely chopped
Salt,
1 pinch: Sugar, Optional
3 Pieces: day-old Italian bread, crusts removed
4 cup: Hot meat broth,
1/2 cup: Fresh basil leaves, torn in strips
2 tbsp: Chopped fresh parsley,
2 tbsp: Chopped fresh marjoram,
6 small: Fresh marjoram sprigs for garnish,
Directions:
Heat the oil, onions, garlic and celery in a soup pot over medium- low
heat, stirring occasionally, until golden (about 20 minutes). Add the
tomatoes and salt; cook, partially covered, until the tomatoes are
softened, about 20 minutes. If necessary, add a pinch of sugar to
balance the acidity of the tomatoes.
Put the bread in a small bowl and add 1 cup of hot broth to soften.
Mash the bread well with a wooden spoon. Add the softened bread and
remaining broth to the tomatoes, stirring well to completely dissolve
the bread. Simmer for about 30 minutes. Add the herbs during the
last 5 minutes of cooking. Pass the soup through the fine blade of a
food mill or puree in a food processor and strain.
Put the soup back in the soup pot and correct the seasoning. Simmer
for 10 minutes. Ladle into heated soup bowls and pour 1 teaspoon of
olive oil over each serving. Garnish with sprigs of fresh marjoram.
Serves 6 to 8.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
0-394-55798-0 ]
Posted by Fred Peters.
Source from luhu.jp
heat, stirring occasionally, until golden (about 20 minutes). Add the
tomatoes and salt; cook, partially covered, until the tomatoes are
softened, about 20 minutes. If necessary, add a pinch of sugar to
balance the acidity of the tomatoes.
Put the bread in a small bowl and add 1 cup of hot broth to soften.
Mash the bread well with a wooden spoon. Add the softened bread and
remaining broth to the tomatoes, stirring well to completely dissolve
the bread. Simmer for about 30 minutes. Add the herbs during the
last 5 minutes of cooking. Pass the soup through the fine blade of a
food mill or puree in a food processor and strain.
Put the soup back in the soup pot and correct the seasoning. Simmer
for 10 minutes. Ladle into heated soup bowls and pour 1 teaspoon of
olive oil over each serving. Garnish with sprigs of fresh marjoram.
Serves 6 to 8.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
0-394-55798-0 ]
Posted by Fred Peters.
Source from luhu.jp