Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!europa.clark.net!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!news.sprintlink.net!news-peer.sprintlink.net!uunet!in2.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Lauren Herrington Newsgroups: rec.food.recipes Subject: Peasant Tomato Soup Followup-To: rec.food.cooking Date: 10 Feb 1997 05:14:12 -0700 Organization: DRA.COM.AU Lines: 38 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <970130113603.b62@DRA.COM.AU> Reply-To: Lauren Herrington NNTP-Posting-Host: mack.rt66.com Original title "Pappa Al Pomodoro" But we call it "Peasant Soup" I got the original idea for this recipe from an Italian cooking class I took a couple years ago, and I have since played with it to get this. This is a healthy, hearty and really delicious soup. It really is a pleasant surprise. Ingredients: 2 Tb Olive Oil (or you can use vegetable broth to cut out the fat) 1.5 litres good quality vegetable broth (If you want a vegetable stock recipe just let me know.) 2 onions peeled and roughly chopped 3-6 cloves of garlic minced (the original recipe called for 3 but I always double garlic in any recipe) 1.2 Kilo's of chopped ripe tomatoes, (Roma's are best) 400 g stale bread, crusts removed, and diced(choose something like peasant bread) 1/2 bunch basil roughly torn salt and freshly ground pepper to taste Heat stock in saucepan and allow to simmer. Meanwhile in a pan heat olive oil (or small amount of vegetable broth) and add onion and garlic and cook until soft and golden. Add tomatoes and cook over a medium heat for 10 minutes. put mixture in a food processor or food mill until blended. Add this to stock, and then add bread, basil, salt and pepper. Cover and simmer for about 45 minutes or until smooth, thick and creamy. Serve Hot or at room temperature and garnish with torn pieces of basil and a bit of shaved Parmesan as well. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.