Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c + 2 tb extra-virgin olive 3 Pieces day-old Italian
-oil -bread, crusts removed
2 md Onions, coarsely chopped 4 c Hot meat broth
3 Cloves garlic, minced 1/2 c Fresh basil leaves, torn in
2 Ribs celery, coarsely -strips
-chopped 2 tb Chopped fresh parsley
3 lb Plum tomatoes, washed, 2 tb Chopped fresh marjoram
-stemmed, coarsely chopped 6 sm Fresh marjoram sprigs for
Salt -garnish
1 pn Sugar (Optional)

Heat the oil, onions, garlic and celery in a soup pot over medium- low
heat, stirring occasionally, until golden (about 20 minutes). Add the
tomatoes and salt; cook, partially covered, until the tomatoes are
softened, about 20 minutes. If necessary, add a pinch of sugar to
balance the acidity of the tomatoes.

Put the bread in a small bowl and add 1 cup of hot broth to soften.
Mash the bread well with a wooden spoon. Add the softened bread and
remaining broth to the tomatoes, stirring well to completely dissolve
the bread. Simmer for about 30 minutes. Add the herbs during the
last 5 minutes of cooking. Pass the soup through the fine blade of a
food mill or puree in a food processor and strain.

Put the soup back in the soup pot and correct the seasoning. Simmer
for 10 minutes. Ladle into heated soup bowls and pour 1 teaspoon of
olive oil over each serving. Garnish with sprigs of fresh marjoram.

Serves 6 to 8.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
0-394-55798-0 ]

Posted by Fred Peters.

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