Method :
-
Cut the tomatoes into large chunks.
-
Pass 1 clove of garlic through a
garlic press.
-
In a large saucepan, heat 2
tablespoons olive oil over medium heat.
-
Add the tomatoes and minced garlic and
cook 3-4 minutes, until the tomatoes soften and the garlic smells
pungent.
-
Add the chicken stock and season with
salt and pepper and chili flakes.
-
Bring to a gentle simmer.
-
While the soup is simmering, toast the
bread and brush it with olive oil.
-
Rub the remaining clove of garlic over
the surface.
-
Lay each slice of bread in the bottom
of a serving bowl.
-
Break the two eggs onto the surface of
the simmering soup, cover the pot, and leave for 3-4 minutes to
poach.
-
While the eggs are poaching, rinse a
good handful of fresh basil leaves, shake dry, and tear up.
-
Using a slotted spoon, lift each egg
out of the soup and place on the bread.
-
Stir the basil into the soup and pour
the soup over the bread and eggs.
-
Serve immediately.
Makes 5 cups of soup, serves 2
Like oyster stew, this is another dish
where the result is far more than the sum of its parts. This is Italian
home cooking, substantial enough to serve as an entire meal with the
addition of the poached egg, but light tasting and fresh. Use good
bakery bread such as a crusty sourdough. Summertime Tomato and Bread
Soup can only be made in the summer, when the basil is fresh and the
tomatoes are flavorful and perfectly ripe. Use canned or packaged
chicken broth, not stock cubes, for this soup.
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