Farmer's Fresh Tomato Soup
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 2 tb Chopped fresh parsley
- 4 c Hot meat broth
- 1/4 c + 2 tb extra-virgin olive
- 3 lb Plum tomatoes, washed,
- 2 tb Chopped fresh marjoram stemmed, coarsely chopped
- 1/2 c Fresh basil leaves, torn in
- Salt garnish
- 2 md Onions, coarsely chopped
- 6 sm Fresh marjoram sprigs for
- 2 Ribs celery, coarsely strips chopped
- 1 pn Sugar (Optional)
- 3 Cloves garlic, minced
- 3 Pieces day-old Italian oil bread, crusts removed
Contains
CeleryGluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 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 ]
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Blender
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Food processor
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Chef's knife
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Cutting board
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Wooden spoon
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Ladle
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Sieve