Pappa al pomodoro (tomato soup)

Yield: 4 Servings

Measure Ingredient
2 pounds Ripe tomatoes; (or 28-oz whole plum tomatoes)
½ cup Olive oil
1 medium Leek; chopped (white and pale green parts only)
1 Onion; chopped
3 Garlic cloves; chopped
2 cups Low-sodium vegetable broth; or chicken
20 Fresh basil leaves
½ pounds Stale bread; *see note
Salt and white pepper; to taste
Extra virgin olive oil

*BREAD: day-old country-style bread, crusts removed, bread cut into cubes Cut the tomatoes in half and remove seeds. Place tomatoes in large pot and simmer, stirring occasionally, until most of the juices have evaporated, about 20 minutes.

Meanwhile, heat the oil in a large heavy saucepan over medium-high heat.

Add the leek, onion and garlic and saute until the onion is translucent, about 5 minutes. Remove from heat.

Puree the tomatoes until smooth. Add to the onion mixture. Add the stock and basil. Simmer over medium heat until flavors are blended, about 1 hour.

Add the bread and, using a whisk, stir until it completely dissolves and the soup is thick.

Season to taste with salt and white pepper.

Ladle into bowls. Drizzle with extra virgin olive oil.

PER SERVING: 440 calories, 8 g protein, 37 g carbohydrate, 29 g fat (4 g saturated), 1 mg cholesterol, 286 mg sodium, 4 g fiber.

Recipes from Article, "Rainy-Night Suppers: Ten top chefs create sunny Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday, February 18, 1998 (C) 1998 San Francisco Chronicle. URL: Notes: Chef Ruggero Gadaldi from Antica Trattoria says this simple hearty soup reminds him of his native Bergamo, where it rains all the time (though maybe not as much as San Francisco this month). He recommends serving the soup with any hearty winter meal.

Recipe by: Chef Ruggero Gadaldi, Antica Trattoria, San Fran (1998) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 18, 1998

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