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Farmer's fresh tomato soup
Artist: _
Categories: Italian, Soups & Stews, Tomatoes, Western European
Yield: 6
Rating: 0
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Ingredients:
1/4 cup+ 2 tb extra-virgin olive
-oil
2 medOnions, coarsely chopped
3 Cloves garlic, minced
2 Ribs celery, coarsely
-chopped
3 lbsPlum tomatoes, washed
-stemmed, coarsely chopped
Salt
1 pinchSugar (Optional)
3 Pieces day-old Italian
-bread, crusts removed
4 cupHot meat broth
1/2 cupFresh basil leaves, torn in
-strips
2 tbspChopped fresh parsley
2 tbspChopped fresh marjoram
6 smallFresh marjoram sprigs for
-garnish
Procedures:
1Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes).
2Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes.
3If necessary, add a pinch of sugar to balance the acidity of the tomatoes.
4put the bread in a small bowl and add 1 cup of hot broth to soften.
5Mash the bread well with a wooden spoon.
6Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread.
7Simmer for about 30 minutes.
8Add the herbs during the last 5 minutes of cooking.
9Pass the soup through the fine blade of a food mill or puree in a food processor and strain.
10put the soup back in the soup pot and correct the seasoning.
11Simmer for 10 minutes.
12Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving.
13Garnish with sprigs of fresh marjoram.
14serves 6 to 8.
15[ "we called it macaroni"; nancy verde barr; knopf; isbn 0-394-55798-0 ]
 
 
 
 

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