| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soup, Tomato, Garlic, Totry | 6 | Servings |
INGREDIENTS
| 3 | tb | Olive oil; extra virgin |
| 3 | lg | Garlic; cloves, crushed or |
| ;finely minced | ||
| 2 | tb | Paprika |
| 2 | lb | Tomato; fresh or canned, |
| ;crushed or chopped | ||
| 6 | c | Water; or 3 c water and 3 |
| ;cups chicken broth | ||
| Salt & pepper; to taste | ||
| Tabasco sauce; to taste | ||
| Butter | ||
| 6 | sl | Bread, french |
| 1/2 | c | Parmesan cheese; grated |
INSTRUCTIONS
Heat olive oil in a stew pot. Saute garlic until oil is infused. Raise heat slightly, add paprika. Saute until paprika just begins to sizzle. Add tomatoes (you can puree some of them for a smoother soup), water or broth, and salt; simmer 20 minutes. If using fresh tomatoes, add additional salt. Add a few dashes of black pepper if you like. Butter slices of bread liberally. Press one side of each piece into the grated parmesan. Broil until toasty, watching to make sure the parmesan doesn't crisp. Reduce heat on the soup. Add a few dashes of Tabasco sauce--it's generally three to five dashes in my house--and serve by placing one crouton in each bowl and covering with soup. Serves 6. Source: www.wwrecipes.com MMed by: ecravens@hdo.net Posted to MM-Recipes Digest by Earl Cravens <ecravens@hdo.net> on Aug 07, 1998
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