Pappa Al Pomodoro


Photo: Robyn MacLarty
Print this recipe

Ingredients

Serves 6 to 8
250 ml olive oil
3 garlic cloves, crushed
3 leeks, finely chopped
1 litre meat stock (made with beef and chicken)
2 litres puréed canned Italian tomatoes
500 grams day-old country bread (preferably unsalted), thickly sliced
Generous handful basil leaves, torn
Sea salt and freshly ground black pepper
Extra virgin olive oil to drizzle

Preparation

1
Warm the olive oil and garlic in a medium cooking pot. When the garlic has coloured slightly, add the leeks. Saute over a low heat for 20 minutes, adding water as necessary to keep the vegetables from turning brown.
2
Stir in the stock and puréed tomatoes and bring to the boil, then reduce the heat and simmer gently for 20 minutes.
3
Turn off the heat and add the bread, pushing it into the liquid with a wooden spoon.
4
Stir in the torn basil leaves and season to taste with salt and pepper. Leave to rest for 30 minutes.
5
Now whisk the soup energetically until it has a porridge-like consistency. Taste and adjust the seasoning.
6
Ladle into bowls, drizzle with extra virgin olive oil and serve.

Tools

.

About

Delicious, cheap and easy to prepare. I really don’t know what more you could ask of a soup.

Tags:

olive oil
tomato
basil
bread
leeks
stock

Yield:

4.0 servings

Added:

Sunday, June 6, 2010 - 11:50pm

Creator:

Related Cooking Videos