Calabrian Bread and Tomato Soup
Calabrian Bread and Tomato Soup
350g ripe tomatoes, roughly chopped
50ml olive oil
6 branches parsley, chopped
2 cloves garlic, minced
1 stalk celery, diced
1 pinch chili flakes, crushed
450ml chicken stock
400ml torn day old bread, lightly toasted
grated parmesan
salt & pepper to taste
Sweat together the parsley stems, garlic, celery and chili in olive oil. Add tomatoes and sweat for another five minutes. Add chicken stock, bring to a simmer for 30 minutes, covered. Season and ladle into bowls. Drop the toasted bread in the broth and allow to plump for 2 minutes. Serve immediately, garnish with the cheese and drizzle with extra virgin olive oil.
350g ripe tomatoes, roughly chopped
50ml olive oil
6 branches parsley, chopped
2 cloves garlic, minced
1 stalk celery, diced
1 pinch chili flakes, crushed
450ml chicken stock
400ml torn day old bread, lightly toasted
grated parmesan
salt & pepper to taste
Sweat together the parsley stems, garlic, celery and chili in olive oil. Add tomatoes and sweat for another five minutes. Add chicken stock, bring to a simmer for 30 minutes, covered. Season and ladle into bowls. Drop the toasted bread in the broth and allow to plump for 2 minutes. Serve immediately, garnish with the cheese and drizzle with extra virgin olive oil.
posted by Unknown at 6:43 PM
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