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Bread Soup

From the kitchen of Matt White

INGREDIENTS

  • 4 cups fresh or canned chicken stock
  • 4 cups fresh or canned beef stock
  • ½ cup white wine
  • 4 tablespoons olive oil
  • 3 cloves garlic
  • 1 medium yellow onion, peeled and chopped
  • 2 ribs of celery, chopped
  • 3 medium tomatoes, chopped
  • 1 bay leaf
  • * ⅛ teaspoon red pepper flakes
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • ½ pound crusty French bread, cut into 1-inch cubes, dried overnight on a sheet pan
  • Salt and pepper to taste

Garnishes:
Grated Parmesan cheese
Chopped parsley

DIRECTIONS

  • Heat the chicken stock, beef stock and wine in a 4- to 6-quart pot.
  • Heat a large frying pan and add 2 tablespoons of the oil and the garlic, onion and celery. Saute for 5 minutes.
  • Add the tomatoes and saute 5 minutes more. Add to the pot of stock along with the bay leaf, red pepper flakes, basil and parsley.
  • Cover and simmer 1 hour.
  • Heat the frying pan again and add the remaining 2 tablespoons of oil.
  • Add the dried bread cubes and toast them until light golden brown. Do not burn. Add to the pot.
  • Add salt and pepper to taste.
  •  Simmer for 15 minutes and serve with grated Parmesan cheese and chopped parsley.

Serves 8-10
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