Table talk's garlic soup

Yield: 1 Servings

Measure Ingredient
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 Paprika
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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