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Peasant Soup!
Nov. 25th, 2008 01:39 pmMan, 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:
( Bread and Tomato Soup )
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:
( Bread and Tomato Soup )
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.
