Italian Tomato Bread Soup
Source of Recipe
Heidi Spitzer mailto:miss_gonewest@hotmail.com ,wwrecipes - Starters - Cheese Biscuit - December 31, 2001 theme - My Favorite One-Dish Meal
Recipe Introduction
Hello and Happy Holidays to all of Recitopia. This is my third
submission to this great ezine - thank you to all for the wonderful
recipes that are rapidly filling up my big scrapbook of goodies to try
out.
I have recently relocated back to my home town after 4 years away and
its been frantic settling into work, a home and old friends. Its nice
to be back however. This recipe is from a great magazine I subscribe
to (sorry Chef, I am unfaithful to you), and it is perfect for a
refreshing summer snack as it won't have you in the hot kitchen for
too long (its just warming up for us down here in Australia); but its
also good for those of you going through winter, as it calls for
tinned tomatoes. I haven't yet used fresh ones (I am too lazy) so if
you do try with fresh, let me know!
List of Ingredients
Prep: 15 mins, Cooking: 30 mins
Serves: 4
1 large red onion, finely chopped
2 garlic cloves, crushed
1L (4 cups) vegetable or chicken stock
2 400g cans Italian diced tomatoes
1/3 450g loaf day-old continental crusty bread,
crusts removed, cut into 1cm pieces
Salt & freshly ground black pepper
1 tbs extra virgin olive oil
Topping
1 tbs finely grated grana padano cheese or similar
Italian Cheese
1 tbs roughly chopped fresh continental parsley
6 anchovy-stuffed green olives, finely chopped Recipe
Place the onion, garlic and 80ml (one-third of a cup) of the stock in
a medium saucepan. Bring to the boil over medium-high heat. Reduce
heat to low and cook, covered, stirring occasionally, for 5 minutes or
until onion is soft. Add the tomatoes and remaining stock, and bring
to the boil over medium-high heat. Reduce heat to low and cook,
covered, stirring occasionally, for 15 minutes. Stir in the bread and
season with salt and pepper. Cook gently over low heat, stirring
occasionally, for 5 minutes or until mixture thickens.
Meanwhile, to make the topping, combine the cheese, parsley and olives
in a small bowl. To serve, ladle the soup into serving bowls and
sprinkle with the topping. Drizzle with the oil and serve
immediately.
Nutritional information per serving: 9g protein, 8g fat, 28g
carbohydrate, 5g dietary fibre, 920kJ (220 Cals).
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