I recently checked out Jamie Oliver's 5 Ingredients: Quick and Easy Food from the library. I tagged several recipes to try and his version of this simple tomato bread soup was the first recipe I wanted to make.
Pappa Al Pomodoro Soup
By Jamie Oliver 5 Ingredients
4 cloves garlic
1 bunch of fresh basil (1 oz)
2 x 14 oz cans of plum tomatoes
8 1/2 oz stale ciabatta
1 1/2 oz Parmesan cheese
Peel and finely slice the garlic, and place in a large pan on medium heat with 1 tablespoon of olive oil, stirring regularly. Pick the baby basil leaves into a bowl of cold water for later, then pick the rest of the leaves into the pan. Before the garlic starts to color, add the tomatoes and 2 cans worth of water, season with sea salt and black pepper, and bring to a boil, gently mashing the tomatoes.
Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious. Finely grate and stir in the Parmesan, then taste and season to perfection. Dish up, sprinkle on the reserved baby basil leaves, and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil. Heaven.
Notes/Results: One of those hug-in-a-bowl simple soups, humble but full of delicious flavor. I mean garlic, tomatoes, basil, bread, cheese--what's not to like?!? I used fire-roasted tomatoes as they are my favorite but didn't feel the need to change the recipe beyond that, it works. I will happily make it again.
Linking up with I Heart Cooking Clubs where this week's theme is Tree Trimming Treats. I think a cup or small bowl of this soup would be perfect for a tree trimming party.
Now let's look into the Souper Sundays kitchen and see who is here.
Shaheen of Allotment2Kitchen is here with a Broccoli and White Bean Soup and says, "I had picked up some broccoli to accompany a potato dish but it did not get used in favour of tinned peas, so not to waste it I had decided to make a soup with it. My intention was to make Broccoli and Stilton Soup, but swayed for something different with this Broccoli and White Bean Soup. I had made some chilli oil from a previous dish and swirled a little over the soup that looked plain."
Here at Kahakai Kitchen I snuck in another soup this week using the Dried and Prejudice Seasoned Salt I received from The Book Club Cookbook as part of their #BlendsBash for a pairing with a recent Austen-inspired novel. I modernized the classic Regency White Soup and made it vegetarian using potato, cauliflower, parsnip, onion, celery, blanched almonds and cream and used the savory and sweet seasoning salt for extra flavor. It was excellent--rich and creamy.
Thanks to Shaheen for joining in this week!
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
Have a happy, healthy week!