Farmers Fresh Tomato Soup

6 Servings

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Farmers Fresh Tomato Soup Ingredients

1/4 c + 2 tb extra-virgin olive	3 Pieces day-old Italian
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	2 tb Chopped fresh parsley
3 lb Plum tomatoes, washed,	2 tb Chopped fresh marjoram
Salt	6 sm Fresh marjoram sprigs for
1 pn Sugar (Optional)

Instructions for Farmers Fresh Tomato Soup

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized

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