PAPA POMODORO

(TOMATO BREAD SOUP)

SERVES 10 - 12

11 OZ. ITALIAN BREAD
2/14 CUPS VERY RIPE FRESH TOMATO’S
OR
2 1/4 CUPS WHOLE CANNED SAN MARZANO TOMATO’S
(NO SEASONING ADDED)
1 MEDIUM LEEK
 10 - 12 LEAVES FRESH BASIL
1 SMALL CHILI PEPPER
4 ½ CUPS VEGETABLE STOCK
4 TBS. EXTRA VIRGIN OLIVE OIL
SEA SALT & PEPPER TO TASTE

IF USING FRESH TOMATO’S MAKE SURE THEY ARE VERY RIPE AND WILL SQUEEZE EASILY IN YOUR HAND.

IF USING CANNED TOMATO’S BE SURE TO SAVE THE JUICE IN THE CAN WHEN YOU REMOVE THE TOMATO’S, WHICH YOU WILL ALSO SQUEEZE IN YOUR HAND.

***NOTE: I PREFER CANNED FOR THIS RECIPE.
THIS IS TYPICALLY A WINTER SOUP AND REALLY FLAVORFUL WHEN GOOD  TOMATO’S ARE NOT AVAILABLE***

FINELY MINCE THE CHILI PEPPER.
CHOP FRESH BASIL AND WHITE PART OF LEEK.

HEAT OLIVE OIL IN A SOUP POT AND ADD MINCED PEPPERS, CHOPPED BASIL AND LEEK.  SAUTE UNTIL PEPPER AND LEEK ARE SLIGHTLY SOFTENED.
SQUEEZE THE TOMATO’S IN YOUR HAND AND THRU YOUR FINGERS INTO THE POT.  SIMMER AND REDUCE.

ADD CANNED TOMATO JUICE AND STOCK AND CONTINUE  REDUCTION.
(IF YOU ARE USING FRESH TOMATO’S YOU CAN ADD WARM WATER.)

AFTER ABOUT 20 MINUTES BREAK YOUR BREAD BY HAND AND USING AN ELECTRIC HAND WHISK, WHISK THE PIECES OF BREAD INTO THE SOUP.  CONTINUE WHISKING UNTIL THERE ARE NO LARGE PIECES OF BREAD REMAINING.
ADD MORE BROTH OR HOT WATER IF YOU NEED TO THIN
ADD SALT & PEPPER TO TASTE.

GARNISH EACH SERVING OF THE SOUP WITH A DRIZZLE OF
EXTRA VIRGIN OLIVE OIL.

PAPA POMODORO IS MY ABSOLUTE FAVORITE SOUP.  A TRUE COMFORT FOOD. FILLING AND INEXPENSIVE TO MAKE.