Recipe - Pappa Al Pomodoro (Tomato Soup)

2 pound Ripe tomatoes; (or 28oz
whole plum tomatoes)
One half cup Olive oil
1 md Leek; chopped (white and
pale green parts only)
1 Onion; chopped
3 Garlic cloves; chopped
2 cup Lowsodium vegetable broth;
or chicken
20 Fresh basil leaves
One half pound Stale bread; *see note
Salt and white pepper; to
taste
Extra virgin olive oil

*BREAD: dayold countrystyle bread, crusts removed, bread cut into cubes

Cut the tomatoes in half and remove seeds. Place tomatoes in large pot and
simmer, stirring occasionally, until most of the juices have evaporated,
about 20 minutes.

Meanwhile, heat the oil in a large heavy saucepan over mediumhigh heat.
Add the leek, onion and garlic and saute until the onion is translucent,
about 5 minutes. Remove from heat.

Puree the tomatoes until smooth. Add to the onion mixture. Add the stock
and basil. Simmer over medium heat until flavors are blended, about 1 hour.
Add the bread and, using a whisk, stir until it completely dissolves and
the soup is thick.

Season to taste with salt and white pepper.

Ladle into bowls. Drizzle with extra virgin olive oil.

PER SERVING: 440 calories, 8 g protein, 37 g carbohydrate, 29 g fat (4 g
saturated), 1 mg cholesterol, 286 mg sodium, 4 g fiber.

Recipes from Article, "RainyNight Suppers: Ten top chefs create sunny
Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday,
February 18, 1998 (C) 1998 San Francisco Chronicle. URL:

Notes: Chef Ruggero Gadaldi from Antica Trattoria says this simple hearty
soup reminds him of his native Bergamo, where it rains all the time (though
maybe not as much as San Francisco this month). He recommends serving the
soup with any hearty winter meal.

Recipe by: Chef Ruggero Gadaldi, Antica Trattoria, San Fran (1998)

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 18,
1998