Table talk's garlic soup

1 Servings

Ingredients

QuantityIngredient
½cupOlive oil
4tablespoonsChopped garlic
cupFresh bread crumbs
2smallsZucchini, diced
1Sweet red pepper, diced
1largeRipe tomato, peeled, seeded and diced
½cupDiced eggplant
1mediumOnion, diced
2teaspoonsPaprika
2teaspoonsGarlic powder
7cupsChicken stock or broth
1cupDrained, marinated artichoke hearts
¼cupChopped fresh parsley
Salt and pepper
Toasted almonds, garnish

Directions

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