Pappa Al Pomodoro
By: Robyn MacLarty
Published: Sunday, June 6, 2010 - 11:50pm

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.

About


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