Pappa Al Pomodoro – – Bread And Tomato Soup

Are you glorying in your graces or your talents? Are you proud of yourself, that you have had holy postures and sweet experiences?... Your flaunting poppies of self-conceit will be pulled up by the roots, your mushroom graces will wither in the burning heat, and your self-sufficiency shall become as straw for the manure pile. If we forget to live at the foot of the cross in deepest lowliness of spirit, God won’t forget to make us feel the pain of His rod.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	French		4	Servings

INGREDIENTS

1/2	lb	Stale Coarse country bread
		Sliced/crusts remove
3		Garlic cloves, crushed
4		To 5 T.
1 1/2	lb	Very ripe tomatoes
		Peeled/cut in pcs
4 1/4	c	Light chicken stock
		Salt and pepper
1/3	c	Shredded basil leaves
		Olive oil

INSTRUCTIONS

Toast the bread very lightly in the oven so that it dries out but  does
not color, then break into pieces.  Fry the garlic in 1 Tbl. of  oil
and until it just begins to color, add the tomatoes and toasted  bread
and cook, stirring, until the bread falls apart and blends with  the
tomatoes. Now stir in enough hot stock, a little at a time, to  get a
thick mushy consistency.  Season with salt and plenty of  pepper, add
basil, and simmer gently about 20 minutes, stirring  occasionally.
Serve hot with a little olive oil dribbled over each  serving. Chanty's
note - I have made this soup ~ using french bread -  I'm too lazy to
cut off the crusts. I used canned stewed Italian plum  tomatoes. ( I
use an italian brand and right now I can't think of the  name.)  Anyway
- I can't say that it couldn't have been better - but  it was veryyyyyy
good.  I served it with bruschetta. From Claudia  Roden's The Good Food
of Italy - Region by Region. I love Claudia  Roden and feel I know her
well.  This dish is from Tuscany.  Make this mushy rustic soup (pappa
means "mush") only if you have  really good country bread, flavorful
ripe tomatoes and fruity olive  oil. Serves 4  Almost every country
that has a rural, rustic or peasant population  has a bread soup. Bread
was home made and became stale and hard  quickly - Nothing was ever
thrown away - Bread Soup was a good way to  make a delicious,
nutritious and appetizing meal that would stick to  the ribs. I have
recipes from Egypt and other middle eastern  countries - Greece, Italy,
Spain and France. Posted in KitMail by  Chef MCH  Recipe By     :
Claudia Roden  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 106 Calories From Fat: 64 Total Fat: 7.2g Cholesterol: 0mg Sodium: 248.3mg Potassium: 486.7mg Carbohydrates: 10.4g Fiber: 4g Sugar: 4.2g Protein: 2.8g