2012-07-31

Tuscan soup Pappa al pomodoro

Tuscan soup Pappa al pomodoro
Author:
Category
Soups
Ingredients
  • 1.5 liters of broth (vegetable or meat)
  • 1 head of onion
  • 4 tbsp. spoons of olive oil
  • 1.2 kg very ripe soft tomatoes
  • 300 g stale white bread
  • 3 garlic cloves
  • 125g grated parmesan + extra for seasoning soup before serving
  • 150 ml olive oil
  • 3 art. l. fresh chopped arugula
  • 3 art. l. fresh chopped basil
  • Salt and pepper
I will not reinvent the wheel and will quote the introduction to this recipe from the book. Especially since it's so well written.

Tuscan soup recipe pappa al pomodoro


1

Peel the skin off the tomatoes and cut into cubes.

2

Bread peel and cut into cubes, or make bread crumbs out of it. It is better to use bread that is not too hard.

3

Peel and cut the onion.

4

Heat up the broth. In another saucepan, lightly sauté the onion in olive oil, then add the tomatoes. Let simmer over low heat for 10 minutes.

5

Grind the mixture with a hand blender.

6

 Add garlic, broth and bread. Stir, cover and let simmer for 40 minutes over low heat. Stir the soup regularly while it is cooking because the bread can stick.

7

While the soup is cooking, make the dressing oil. To do this, put the arugula, basil, olive oil, salt and pepper in a blender. Grind everything well.

8

Add parmesan to soup and stir.

9

Serve hot. Pour 2 tablespoons of dressing oil into a bowl of soup and top with a handful of parmesan.

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