Saturday soup

Tonight I HAD to use my tomatoes today before they started going bad.  And I had a baguette that had gone stale that needed to be used, so I looked for a recipe for Italian Bread Soup.  Here is the recipe I decided to try:

Tomato Basil Bread Soup

http://www.cookingnook.com/tomato-basil-soup-recipe.html

Ingredients:

• 5 - 1/2" slices Italian bread (ideally stale), crusts removed
• 3 tablespoons extra virgin olive oil
• 6 garlic cloves, minced
• 2 pounds ripe plum tomatoes,* peeled, seeded and juice reserved or 1 - 35 ounce can Italian plum tomatoes, diced and seeded, juices reserved
• 4 cups chicken stock
• salt and black pepper
• 10 fresh basil leaves
• extra virgin olive oil for drizzling

Preheat the oven to 375°F (only if you are using fresher bread). If the bread is stale, just set it aside. If it is fresh, arrange the bread slices on a baking sheet and toast until they are light golden brown. Watch carefully so they don't burn. Remove and set aside.

Heat the olive oil in a large pot over medium heat. Add the garlic and cook until it is golden, about 6 minutes.

Add the tomatoes and their juices to the pot. Bring to a boil, stirring occasionally. Add the toasted bread and stock and return to a boil. Season lightly with salt and pepper and adjust the level of heat to a simmer.

Cook, uncovered for about 40 minutes. After 30 minutes add the basil leaves. Whisk occasionally to break up the pieces of bread. Adjust the seasoning if needed.

Serve with extra virgin olive oil drizzled over.

Makes 8 servings

I can tell you a couple things:  It has been a long time since I have taken the time to actually peel tomatoes, but it is such an easy thing to do and only takes about a minute once the water is boiling!  Definitely worth taking the time.  The baguette we used was sourdough and boy, did the soup smell good when it was cooking!  Definitely use fresh basil if you can.  It just adds another aroma layer that smells so good!  Oh yeah, and I added an ounce of mozzarella as well, for added protein.

Tomorrow we are going to roast the chicken and make brined fingerling potatoes. That will use up most of what I have left.  I haven't even opened the gouda yet and I have a couple slices of bacon left, as well as about 2 cups cauliflower.  Hmmm....need to figure out what to do with all of that.  Next package delivery is this week (Tuesday or Wednesday).  We haven't gotten the list of what's in it yet, but I am excited to see what's next!!!! 

I also can't wait to see my good friend Melissa Tippens and her kids, Henry and Teri for lunch tomorrow.  I do miss them so much!