Farm Fresh Tomato Soup

Recipe Ingredients

		= {Passato Di Pomodoro Alla Contadina} =
4 tablespoons	60ml	Olive oil
2		Onions - chopped
3		Garlic cloves - (to 4) - minced
2		Celery stalks with leaves - chopped
3 lbs	1362g / 48oz	Fresh (preferably) or canned plum tomatoes - peeled, and
		Well chopped
		Salt - to taste
1		Sugar - if the tomatoes
		Aren't sweet enough
2		Day-old Italian bread - crusts removed
4 cups	948ml	Beef, chicken, or vegetable stock
1/2 cup	46g / 1.6oz	Basil leaves - minced
2 tablespoons	30ml	Minced parsley
2 tablespoons	30ml	Minced fresh marjoram or oregano
		(can substitute 1/2 tspn of either dried)
		Garnish
6		Fresh basil leaves - cut paper thin
		Strips

Recipe Instructions

Saute onions, garlic, and celery in the oil over medium-low heat in a large saucepan, stirring occasionally, until the vegetables are golden (about 20 minutes). Add the tomatoes and salt. Cook on medium, partially covered, until the tomatoes are softened -- about 20 minutes. If you think it needs it, add a pinch of sugar to balance acidity.

Tear the bread into pieces in a small bowl and pour in 1 cup of the hot broth. Let it absorb and soften -- then mash it with a wooden spoon and scrape into the tomatoes. Pour in the rest of the stock and bring to a boil, stirring well to completely dissolve the bread. Turn the heat to low and simmer for 30 minutes.

Add the herbs and simmer for 5 to 10 minutes. Season to taste.

When ready to serve, ladle into soup bowls. Garnish with shredded basil leaves and pour 1/2 teaspoon olive oil over each serving.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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