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Pappa Al Pomodoro (Thick Tomato & Bread Soup) Recipe

	Category	Soup Recipes
	Views	20
	Ratings	0

Ingredients And Procedures

6 c Stock

Salt & pepper 1 lb Stale country bread, cut

-- into chunks 3/4 c Olive oil

2 lg Garlic cloves, minced

2 lb Ripe tomatoes, peeled,

-- seeded & chopped 10 ea Basil leaves

Olive oil Season the stock with the salt & pepper & bring to a boil. Stir in the bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil in a large heavy pot over low heat. Add the garlic & saute for 3 to 4 minutes but do not let it burn. Stir in the tomatoes & the basil & let simmer for 5 minutes. Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes. Remove from the heat & let stand for 1 hour so that the flavours can mingle. Serve hot or cold, drizzled with a little olive oil over the top of each serving.

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<h1>Pappa Al Pomodoro (Thick Tomato & Bread Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 c Stock <P>Salt & pepper 1 lb Stale country bread, cut <P>-- into chunks 3/4 c Olive oil <P>2 lg Garlic cloves, minced <P>2 lb Ripe tomatoes, peeled, <P>-- seeded & chopped 10 ea Basil leaves <P>Olive oil Season the stock with the salt & pepper & bring to a boil. Stir in the bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil in a large heavy pot over low heat. Add the garlic & saute for 3 to 4 minutes but do not let it burn. Stir in the tomatoes & the basil & let simmer for 5 minutes. Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes. Remove from the heat & let stand for 1 hour so that the flavours can mingle. Serve hot or cold, drizzled with a little olive oil over the top of each serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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