Recipe - Bread Soup

One fourth cup Olive oil
1 Onion; minced
2 One half teaspoon Salt
2 Ripe plaintains or bananas
peeled; 1/4" slices
5 cup Garlic; minced
1 bn Oregano or One half Tablespoon
dried
One half bn Thyme, or One half Tablespoon
dried
Sprig rosemary or 1/4
teaspoon dried
1 One half cup Canned tomatoes; minced with
juice
1/3 l Baguette cut into 1/2"cubes
2 Limes, cut into quarters,
for garnish

Heat the olive oil or butter in a large saucepan over mediumlow 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.
Recipe By : Too Hot Tamales/tpogue@idsonline.com

Posted to MCRecipe Digest V1 #241

Date: Fri, 11 Oct 1996 21:46:26 465800

From: Terry Pogue tpogue@ids2.online.com