Tomato Bread Soup Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 small: Leek, (white part only), chopped
4 Cloves: garlic, minced
2 cup: Chopped peeled tomatoes, 1 pound
1/3 cup: Chopped fresh basil,
1 1/2 cup: Approx. vegetable or chicken stock,
1/2 tsp: Each salt and pepper,
2 cup: Day-old cubed Italian bread,
2 tbsp: Freshly grated Parmesan cheese,
Directions:
In heavy saucepan, heat oil over medium heat; cook leek and garlic,
stirring occasionally, for 3 minutes or until soft.
Stir in tomatoes and basil; bring to boil. Boil gently for 5 to 10
minutes or until slightly thickened.
Add 1 cup of the stock, salt and pepper; bring to boil, stirring.
Remove from heat; stir in bread. If necessary, warm remaining stock
and add enough to reach desired consistency. Serve sprinkled with
Parmesan. Makes 2 servings Typed in MMFormat by cjhartlin@msn.com
Source: Canadian Livings Best Vegetables
Source from luhu.jp
stirring occasionally, for 3 minutes or until soft.
Stir in tomatoes and basil; bring to boil. Boil gently for 5 to 10
minutes or until slightly thickened.
Add 1 cup of the stock, salt and pepper; bring to boil, stirring.
Remove from heat; stir in bread. If necessary, warm remaining stock
and add enough to reach desired consistency. Serve sprinkled with
Parmesan. Makes 2 servings Typed in MMFormat by cjhartlin@msn.com
Source: Canadian Livings Best Vegetables
Source from luhu.jp