|½ cup||Olive oil|
|4 tablespoons||Chopped garlic|
|2½ cup||Fresh bread crumbs|
|2 smalls||Zucchini, diced|
|1||Sweet red pepper, diced|
|1 large||Ripe tomato, peeled, seeded and diced|
|½ cup||Diced eggplant|
|1 medium||Onion, diced|
|2 teaspoons||Garlic powder|
|7 cups||Chicken stock or broth|
|1 cup||Drained, marinated artichoke hearts|
|¼ cup||Chopped fresh parsley|
|Salt and pepper|
|Toasted almonds, garnish|
Heat half the oil in a frying pan with chopped garlic. Add bread crumbs and cook, stirring, 5 minutes. In a large saucepan or soup kettle heat remaining ¼ cup oil. Add zucchini, red pepper, tomato, eggplant and onion. Cook until tender, then stir in bread mixture.
(Bread will break down as soup cooks and acts as a thickener.) Stir in paprika and garlic powder followed by chicken stock. Simmer 30 minutes, stirring frequently. Stir in artichoke hearts and parsley.
Season with salt and pepper. Serve immediately in heated bowls.
Garnish with toasted almonds. Makes 11 cups.
From: Chef Richard E. Isaacs Table Talk Restaurant Toronto, Canada
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