Bread and tomato soup with olive oil - jeff smith

Yield: 12 Servings

Measure Ingredient
½ pounds Italian bread; dried overnight
1½ cup Tomato; chopped
8 cups Chicken stock
Salt and pepper; to taste
1 medium Onion; chopped fine
**garnishes**
2 cloves Garlic; crushed
Extra virgin olive oil; driz
1½ tablespoon Fresh sage; chopped
Grated parmesan cheese
2 cups Fresh tomato sauce

Recipe by: The Frugal Gourmet Cooks Italian, Jeff Smith Cut the bread into 1" 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.

Posted to MM-Recipes Digest V4 #257 by Bill Webster <thelma@...> on Sep 30, 1997

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