Vegetables > Tomato > |
| | Tomato & Bread Soup
2 Cloves garlic, chopped
1/4 teaspoon of dried red pepper flakes,
1/4 cup of Olive oil
1 pound of ripe tomatoes, seeded and
24 cups of day old dried bread
3 cups of chicken or beef broth,
1/4 cup of snipped fresh basil leaves
Slowly cook garlic and pepper flakes in 3 tablespoons of the olive oil, for about 5 minutes. Add tomatoes and cook slowly, over low heat, for 10 minutes. Add bread and broth and bring to a simmer. Stir well and cook, uncovered, for 15 minutes or until consistency is porridge-like. Season to taste with salt. Serve right away, drizzled with more olive oil and snippets of fresh basil or let stand until you are ready to eat; can be up to 2 hours and eaten at room temperature. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Soups Posted to MC-Recipe Digest V1 #322 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6746 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:25:49 -0500 |
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