Recipe: Farmer's Fresh Tomato Soup
For 6 Persons
Category: Italian, Soups/stews
1/4 c + 2 tb extra-virgin olive
-oil
2 md Onions, coarsely chopped
3 Cloves garlic, minced
2 Ribs celery, coarsely
-chopped
3 lb Plum tomatoes, washed,
-stemmed, coarsely chopped
Salt
1 pn Sugar (Optional)
3 Pieces day-old Italian
-bread, crusts removed
4 c Hot meat broth
1/2 c Fresh basil leaves, torn in
-strips
2 tb Chopped fresh parsley
2 tb Chopped fresh marjoram
6 sm Fresh marjoram sprigs for
-garnish
Heat the oil, onions, garlic and celery in a soup pot over medium- low
heat, stirring occasionally, until golden (about 20 minutes). Add the
tomatoes and salt; cook, partially covered, until the tomatoes are
softened, about 20 minutes. If necessary, add a pinch of sugar to balance
the acidity of the tomatoes.
Put the bread in a small bowl and add 1 cup of hot broth to soften. Mash
the bread well with a wooden spoon. Add the softened bread and remaining
broth to the tomatoes, stirring well to completely dissolve the bread.
Simmer for about 30 minutes. Add the herbs during the last 5 minutes of
cooking. Pass the soup through the fine blade of a food mill or puree in a
food processor and strain.
Put the soup back in the soup pot and correct the seasoning. Simmer for 10
minutes. Ladle into heated soup bowls and pour 1 teaspoon of olive oil
over each serving. Garnish with sprigs of fresh marjoram.
Serves 6 to 8.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
back