Title: Bread & Tomato Soup with Olive Oil - Jeff Smith
Categories: Italian Soup
Yield: 12 Servings
| 1/2 | lb | Italian bread; dried overnight |
| 1 1/2 | c | Tomato; chopped |
| 8 | c | Chicken stock |
| | | Salt and pepper; to taste |
| 1 | md | Onion; chopped fine |
| | | **garnishes** |
| 2 | cl | Garlic; crushed |
| | | Extra virgin olive oil; driz |
| 1 1/2 | tb | Fresh sage; chopped |
| | | Grated parmesan cheese |
| 2 | c | Fresh tomato sauce |
Recipe by: The Frugal Gourmet Cooks Italian, Jeff Smith Cut the bread into
1" pieces and place on a sheet pan. Allow to dry overnight. Place the
chicken stock, onion, and garlic in a 6 quart pot. Cover and simmer gently
for 30 minutes. Add the sage, tomato sauce, chopped tomato, and the bread,
which has been soaked in cold water to cover for 2 minutes, then drained
and squeezed dry. Simmer, covered, gently for 20 minutes. Allow to stand
covered 15 minutes so that the bread will continue to expand and absorb
flavor. Reheat the soup to serving temperature and add salt and pepper to
taste. Serve with the garnishes. By fatfree-request@fatfree.com on Jun 16,
1997