"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tomato & Bread Soup Recipe

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This recipe for Tomato & Bread Soup, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Albis
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup extra virgin olive oil
3 garlic cloves, minced
1/2 tsp. fresh sage leaves
8 oz. stale, firm, coarse-textured bread
salt & pepper
8 cups beef broth
2 lbs. peeled tomatoes

Directions:
Directions:
Heat oil in a saucepan over moderate heat. Add garlic and sage leaves, cook until garlic begins to brown. Meanwhile, slice bread very thinly. Add to the oil and brown well on both sides, stirring with a wooden spoon. Season with salt and pepper. In another pan bring beef broth to a boil. In pan with oil, garlic and bread, put the tomatoes through a food mill or finely chop and cook for a few minutes over medium high heat, stirring. Pour into boiling broth, reduce heat and simmer, covered for another 40 minutes. Taste for seasonings and add more if needed.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This soup was one of Frank's favorite. You can top with home-made or store bought croutons if desired.

 

 

 

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