Pane Bello
Art Print
Rafuse, Will
Buy at AllPosters.com
|
|
La Belle Cuisine - More Soup Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Summer
Basil and Tomato Bread Soup
Shop igourmet.com
"A first
rate soup is better than a second rate painting."
~ Abraham Maslow
|
Recipe of the Day Categories:
 Recipe Home
Recipe Index
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main
Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif)
Basil, Cheese, Tomatoes
and Olive Oil
Photographic Print
Buy at AllPosters.com
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Still Life with Tomatoes and Flowering Basil in a Vase
Photographic Print
Buy at AllPosters.com
Summer
Basil and Tomato Bread Soup
(Pappa al Pomodoro)
Splendid Soups:
Recipes and Master Techniques
for Making the World's Best Soups
by James Peterson, 2000 (Revised), John Wiley & Sons
(Recipe from our 1993 1st edition)
“There
are many versions of this Italian soup, all with varying proportions
of
tomatoes, bread, and broth. Once you start adding a
lot of bread, it’s
hard to tell
what it is – soup, casserole,
or salad. Like all soups that rely
on tomatoes for
most of their character
and flavor, I make this dish only
in summer. You can
serve this soup
either hot or cold.”
Makes 6
servings
12
1-inch-thick slices of French or Italian
baguette,
preferably
slightly stale
1/2
cup extra-virgin olive oil
8
vine-ripened tomatoes, peeled, seeded,
and very coarsely chopped
2
cups chicken broth or water
about
40 basil leaves, shredded (chiffonade)
2
teaspoons sugar (optional)
2
tablespoons balsamic vinegar
Salt
and pepper
If the bread is fresh and still soft, toast it on both sides under the
broiler.
Cut the bread slices in half into semicircles. In a mixing
bowl, toss the
bread in half the olive oil.
Combine
the bread, tomatoes, and broth in a 4-quart pot. If you’re
serving the
soup cold, stir in the rest of the ingredients, let sit in the
refrigerator for
an hour, and serve in cold bowls.
If
you’re serving the soup hot, bring it to a simmer, then stir in the
remaining ingredients. Season with salt and pepper and serve
immediately
in hot bowls.
Suggestions
and Variations:
Authentic
versions of pappa al pomodoro never seem to suggest it,
but
I like to
serve freshly grated Parmesan at the table for friends to
sprinkle
on the
soup. I also sometimes just combine all the ingredients
cold, toss
in
twice as much basil, and serve this “soup” chilled.
Another
trick is to leave the bread in slices and layer [the ingredients],
sprinkle the whole thing with cheese and olive oil and bake it.
Featured Archive Recipes:
Chilled Bloody Mary
Gazpacho
Chilled
Bloody Mary Soup with Crabmeat
Chilled Tomato and Red
Bell Pepper Soup
Chilled Ratatouille
Soup with Champagne
Summer Tomato
Soup (Wolfgang Puck)
Tuscan Tomato Soup (Martha Stewart)
Palace Cafe's
Creole Tomato Basil Soup
Index - Soup Recipe Archives
Basic Stock Recipes
Daily Recipe Index
Recipe Archives Index |
