Side Pannel
Farmer's Fresh Tomato Soup
Farmer's Fresh Tomato Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian
Ingredients List
- 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
Directions
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.
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.
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