Bread Soup I

Recipe Ingredients

1 cup	237ml	Olive oil
3		Garlic cloves - crushed
2		Celery stalks - diced
1 lb	454g / 16oz	Tomatoes - peeled, seeded, and chopped
		Coarse salt - to taste
2		Bay leaves
1		Arbol chile - finely chopped
2		Chicken stock
1/2		Cilantro, leaves only - chopped
12		Country bread
1/2 lb	227g / 8oz	Cotija cheese - grated

Recipe Instructions

Heat the olive oil in a large heavy saucepan, over a medium-high heat. Add the garlic, cook until soft. Then add the celery, and tomatoes. Continue to cook another few minutes. Add bay leaves and Arbol chilies, cook briefly and gradually pour in the chicken stock. Bring to a boil, cover the saucepan, reduce the heat and cook gently for about 40 minutes.

Strain the stock, pressing on the solids, and return broth to the saucepan. Discard the solids. Add the cilantro.

Toast the bread lightly and drop it into the hot stock. Leave for 2 minutes, then serve at once, with the grated Cotija cheese.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6292 broadcast 10-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.