| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
French |
Soups &, Stews |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic, chopped |
| 1/4 |
ts |
Dried red pepper flakes, approximately |
| 1/4 |
c |
Olive oil |
| 1 |
lb |
Ripe tomatoes, seeded and chopped or 2 cups canned tomatoes, chopped |
| 24 |
c |
Day old dried bread or good quality unsweetened wholewheat Italian bread, or country french white bread, cut in 1" cubes |
| 3 |
c |
Chicken or beef broth, preferably homemade |
| 1/4 |
c |
Snipped fresh basil leaves |
INSTRUCTIONS
Slowly cook garlic and pepper flakes in 3 tablespoons of the olive oil, for
about 5 minutes. Add tomatoes and cook slowly, over low heat, for 10
minutes. Add bread and broth and bring to a simmer. Stir well and cook,
uncovered, for 15 minutes or until consistency is porridge-like. Season to
taste with salt. Serve right away, drizzled with more olive oil and
snippets of fresh basil or let stand until you are ready to eat; can be up
to 2 hours and eaten at room temperature.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Soups
Posted to MC-Recipe Digest V1 #322
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6746
From: Gail Shermeyer <4paws@netrax.net>
Date: Fri, 29 Nov 1996 21:25:49 -0500
A Message from our Provider:
“God owns you, and every molecule you have ever touched”