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Farmer's Fresh Tomato Soup

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      Title: FARMER'S FRESH TOMATO SOUP
 Categories: Italian, Soups/stews
      Yield: 6 Servings
 
    1/4 c  + 2 tb extra-virgin olive
           -oil
      2 md Onions, coarsely chopped
      3    Cloves garlic, minced
      2    Ribs celery, coarsely
           -chopped
      3 lb Plum tomatoes, washed,
           -stemmed, coarsely chopped
           Salt
      1 pn Sugar (Optional)
      3    Pieces day-old Italian
           -bread, crusts removed
      4 c  Hot meat broth
    1/2 c  Fresh basil leaves, torn in
           -strips
      2 tb Chopped fresh parsley
      2 tb Chopped fresh marjoram
      6 sm Fresh marjoram sprigs for
           -garnish
 
  Heat the oil, onions, garlic and celery in a soup pot over medium- low
  heat, stirring occasionally, until golden (about 20 minutes). Add the
  tomatoes and salt; cook, partially covered, until the tomatoes are
  softened, about 20 minutes.  If necessary, add a pinch of sugar to
  balance the acidity of the tomatoes.
  
  Put the bread in a small bowl and add 1 cup of hot broth to soften.
  Mash the bread well with a wooden spoon. Add the softened bread and
  remaining broth to the tomatoes, stirring well to completely dissolve
  the bread. Simmer for about 30 minutes.  Add the herbs during the
  last 5 minutes of cooking.  Pass the soup through the fine blade of a
  food mill or puree in a food processor and strain.
  
  Put the soup back in the soup pot and correct the seasoning. Simmer
  for 10 minutes.  Ladle into heated soup bowls and pour 1 teaspoon of
  olive oil over each serving. Garnish with sprigs of fresh marjoram.
  
  Serves 6 to 8.
  
  [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
  0-394-55798-0 ]
  
  Posted by Fred Peters.
 
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