Peasant Soup!
Nov. 25th, 2008 01:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kellianneMan, this Papa al Pompodoro I made (thanks to Jenn's and Buster's help) wicked fast last night is AMAZING this afternoon. I made it in a way that differed from the way Buster and I were taught to make it in Florence, and I think it is just as good! I just ate some cold and it was good that way too. It's inspiring me to behave differently with my day old bread. Usually I buy big loaves and cut the loaves into quarters to store in the freezer for warming on other dinner nights. But I'm thinking that the possibilities are endless with bread soup. I could make it a million different ways.
Here's the recipe I based my soup on last night, from The Expatriate's Kitchen:
3 lbs. deep red-fleshed heirloom tomatoes
2 cloves garlic roughly chopped
1 onion, chopped
1/2 loaf of good, rustic-style bread (French Farm, Rustic Italian), crust removed and bread cut into 2-inch cubes
1-1/2 cup chicken broth
2 tbs. chopped fresh rosemary
2 tbs. olive oil
salt and pepper to taste
Grated or shaved parmesan
Preheat oven to 450 degrees.
Core the tomatoes and cut into wedges. Do not peel. Place tomatoes and onion in large, oven-proof pot. Cook on stove over medium-high heat for about 5-7 minutes until the peels begin to brown and wrinkle. Add the garlic, olive oil and rosemary and mix.
Place the pot, uncovered, in the oven and roast for about 15 minutes. Remove from the oven and place back on medium heat on the stove. Mix in the bread cubes and chicken broth. Cook for about another 10 minutes until the juices and broth are absorbed and the texture of the soup looks smooth and creamy. Season to taste. Remove from heat.
You can either use an immersion blender or a food processor. The latter does the job best. You want to just pulse the soup in the processor until it is a bit smooth, but not total puree. The soup will need to chill for an hour at this point so the flavors marry. You can serve this cold, or rewarm gently. Serve with grated parmesan.
It is really important to use good, handmade bread. The flavor and texture of the soup rely on simple, quality ingredients. This is one of my favorites.
I didn't have any parmesan around, but I drizzled it with a delicious Tuscan olive oil. I also used fresh basil instead of rosemary. I pretty much always use cayenne pepper in my soups, too.
I am really all about the idea of roasting veggies and meat before making into a soup. A client of mine was talking to me this week about how she roasts her turkey bones to make a delicious, rich soup. I was thinking last night that roasting the vegetables gave the Papa extra flavor, too. I didn't have to cook on my stove top for very long at all for the flavors to marry.
*Edit* I ate so much that my right shoulder hurts. Does anyone else have a shoulder that hurts when they eat too much? Now I had really better go to spinning class tonight. SPEAKING of spinning, I am quite suddenly addicted. It's the best cardio workout, ever. I might even buy a dorky pair of bike shorts, because that saddle is a doozy. Spinning class doesn't make my (rather injured) body creak or ache. It just makes me feel amazing. See you later, SAD.
Here's the recipe I based my soup on last night, from The Expatriate's Kitchen:
3 lbs. deep red-fleshed heirloom tomatoes
2 cloves garlic roughly chopped
1 onion, chopped
1/2 loaf of good, rustic-style bread (French Farm, Rustic Italian), crust removed and bread cut into 2-inch cubes
1-1/2 cup chicken broth
2 tbs. chopped fresh rosemary
2 tbs. olive oil
salt and pepper to taste
Grated or shaved parmesan
Preheat oven to 450 degrees.
Core the tomatoes and cut into wedges. Do not peel. Place tomatoes and onion in large, oven-proof pot. Cook on stove over medium-high heat for about 5-7 minutes until the peels begin to brown and wrinkle. Add the garlic, olive oil and rosemary and mix.
Place the pot, uncovered, in the oven and roast for about 15 minutes. Remove from the oven and place back on medium heat on the stove. Mix in the bread cubes and chicken broth. Cook for about another 10 minutes until the juices and broth are absorbed and the texture of the soup looks smooth and creamy. Season to taste. Remove from heat.
You can either use an immersion blender or a food processor. The latter does the job best. You want to just pulse the soup in the processor until it is a bit smooth, but not total puree. The soup will need to chill for an hour at this point so the flavors marry. You can serve this cold, or rewarm gently. Serve with grated parmesan.
It is really important to use good, handmade bread. The flavor and texture of the soup rely on simple, quality ingredients. This is one of my favorites.
I didn't have any parmesan around, but I drizzled it with a delicious Tuscan olive oil. I also used fresh basil instead of rosemary. I pretty much always use cayenne pepper in my soups, too.
I am really all about the idea of roasting veggies and meat before making into a soup. A client of mine was talking to me this week about how she roasts her turkey bones to make a delicious, rich soup. I was thinking last night that roasting the vegetables gave the Papa extra flavor, too. I didn't have to cook on my stove top for very long at all for the flavors to marry.
*Edit* I ate so much that my right shoulder hurts. Does anyone else have a shoulder that hurts when they eat too much? Now I had really better go to spinning class tonight. SPEAKING of spinning, I am quite suddenly addicted. It's the best cardio workout, ever. I might even buy a dorky pair of bike shorts, because that saddle is a doozy. Spinning class doesn't make my (rather injured) body creak or ache. It just makes me feel amazing. See you later, SAD.
