From time to time I have friends who like to send me soup recipes to make for them. I am happy to try them out and they are happy (usually) to sample the attempts. My friend Charity sent this one to me several years ago and I have made it for her on a few occasions now. I am in a never ending quest for the perfect tomato soup recipe. Very different as it uses bread as the thickening agent. It is originally from the Barefoot Contessa and I love her recipes. I adapted it slightly but still think the end result is good. The crunchy topping is the best! I could just eat it and be happy. :)
Pappa Al Pomodoro
Soup Ingredients:
Topping Ingredients:
Heat the oil in a soup pot over medium heat. Add the onions, carrots, and garlic and cook over medium heat for 10 minutes until tender. Add the bread cubes and cook for a few more minutes. Place the tomatoes in the bowl of a food processor (in two batches - I speak from experience) and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon of salt and 1 1/2 teaspoons of pepper. Bring to a boil. Lower heat and simmer for 45 minutes to an hour.
In the meantime, preheat the oven to 375. Place the bread cubes, pancetta and basil leaves on a large sheet tray in a single layer. Drizzle with olive oil and salt and pepper. Toss well. Cook, stirring occasionally, for 20 - 25 minutes until everything is crisp. The basil leaves will get all dark and crunchy and I could just eat them alone!
Beat the soup with a wire whisk to break up the bread. Stir in the Parmesan and adjust seasonings as needed. Serve soup with the crispy topping and drizzle with some more olive oil.
Pappa Al Pomodoro
Soup Ingredients:
- 1/2 cup extra virgin olive oil
- 2 cups chopped yellow onion
- 1 cup diced carrots
- 4 cloves minced garlic
- 3 cups of 1 inch dice ciabatta bread cubes
- 2 28 ounce cans of san marzano whole tomatoes
- 4 cups chicken stock
- 1/2 cup dry red wine
- 1 cup chopped fresh basil leaves
- kosher salt and ground black pepper
- 1/2 cup freshly grated Parmesan cheese (please no green can!)
Topping Ingredients:
- 3 cups of 1 inch dice ciabatta bread cubes
- 1/4 pound chopped pancetta
- 30 whole fresh basil leaves
- 3 tablespoons extra virgin olive oil plus more for drizzling
- kosher salt and pepper
Heat the oil in a soup pot over medium heat. Add the onions, carrots, and garlic and cook over medium heat for 10 minutes until tender. Add the bread cubes and cook for a few more minutes. Place the tomatoes in the bowl of a food processor (in two batches - I speak from experience) and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon of salt and 1 1/2 teaspoons of pepper. Bring to a boil. Lower heat and simmer for 45 minutes to an hour.
In the meantime, preheat the oven to 375. Place the bread cubes, pancetta and basil leaves on a large sheet tray in a single layer. Drizzle with olive oil and salt and pepper. Toss well. Cook, stirring occasionally, for 20 - 25 minutes until everything is crisp. The basil leaves will get all dark and crunchy and I could just eat them alone!
Beat the soup with a wire whisk to break up the bread. Stir in the Parmesan and adjust seasonings as needed. Serve soup with the crispy topping and drizzle with some more olive oil.
Comments
Post a Comment