Bread Soup

Recipe Ingredients

1/4 cup	59ml	Olive oil
		(or 4 tablespoons unsalted butter)
1		Onion - diced
2 1/2 teaspoons	12ml	Salt
2		Ripe plantains or bananas - peel, cut 1/4" slice on the diagonal
5		Garlic cloves - minced or pureed
1		Fresh oregano, leaves only - chopped
		(or 1/2 tablespoon dried oregano)
1/2		Fresh thyme, leaves only - chopped
		(or 1/2 tablespoon dried thyme)
1		Fresh rosemary sprig, leaves only - chopped (small)
		(or 1/4 teaspoon dried rosemary)
1 1/2 cups	93g / 3.3oz	Canned tomatoes - diced, with the juic
6 oz	170g	Baguette (abt 1/3 loaf) with crust - cut into 1/2" chunks
6 cups	1422ml	Chicken stock or vegetable stock
2		Limes - quartered for garnis

Recipe Instructions

Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer

Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6105 broadcast 09-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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