CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Italian |
Italian, Soups/stews |
6 |
Servings |
INGREDIENTS
1/4 |
c |
+ 2 tb extra-virgin olive oil |
2 |
md |
Onions, coarsely chopped |
3 |
|
Cloves garlic, minced |
2 |
|
Ribs celery, coarsely chopped |
3 |
lb |
Plum tomatoes, washed, stemmed, coarsely chopped |
|
|
Salt |
1 |
pn |
Sugar (Optional) |
3 |
|
Pieces day-old Italian bread, crusts removed |
4 |
c |
Hot meat broth |
1/2 |
c |
Fresh basil leaves, torn in strips |
2 |
tb |
Chopped fresh parsley |
2 |
tb |
Chopped fresh marjoram |
6 |
sm |
Fresh marjoram sprigs for garnish |
INSTRUCTIONS
Heat the oil, onions, garlic and celery in a soup pot over medium- low
heat, stirring occasionally, until golden (about 20 minutes). Add the
tomatoes and salt; cook, partially covered, until the tomatoes are
softened, about 20 minutes. If necessary, add a pinch of sugar to balance
the acidity of the tomatoes.
Put the bread in a small bowl and add 1 cup of hot broth to soften. Mash
the bread well with a wooden spoon. Add the softened bread and remaining
broth to the tomatoes, stirring well to completely dissolve the bread.
Simmer for about 30 minutes. Add the herbs during the last 5 minutes of
cooking. Pass the soup through the fine blade of a food mill or puree in a
food processor and strain.
Put the soup back in the soup pot and correct the seasoning. Simmer for 10
minutes. Ladle into heated soup bowls and pour 1 teaspoon of olive oil
over each serving. Garnish with sprigs of fresh marjoram.
Serves 6 to 8.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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