BREAD AND TOMATO SOUP
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| Mis en place |
INGREDIENTS:
8 ounces Stale french bread
4 ouncesExtra Virgin Olive Oil
2 Garlic cloves, chopped
2 Sage leaves (fresh)
2 1/4 Lb. Ripe plum tomatoes (Or use box of Pomi strained tomatoes)
50 ounces Chicken Broth
3 Tbs. thyme leaves (chopped)
Salt and pepper to taste
Thinly slice the bread. Pour the oil into a sauce pan,add garlic and sage, saute until golden. Add the
bread allowing it to absorb the oil for 2 min, stirring frequently. Peel the tomatoes by blanching in boiling water for 1 min. Rub through a seive or food mill and add to the bread oil mixture. Alternatively you can use a box of Pomi tomato (pictured above). After the tomato has cooked for about 5 minutes add the broth and the thyme then cook over low heat for about
30 min. stirring occasionally. Season to taste. Serve hot and add a small amount of olive oil on the surface Garnish with Parmesan cheese.
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