Saturday, April 24, 2010

Bread Soup

The cold days and nights that descended upon us in the past week have prompted me to desire a nice warm soup. I got a nice HOT soup! [Maybe I should have put slightly less crushed red peppers in it.]
I stumbled upon this recipe accidentally, and it fitted my plans for the cold night precisely. It is fairly easy to make, quite quick, too, and it is warm, delicious, and filling.
I made two separate batches, mine had fennel in it! From our garden! Mark didn't want fennel in his, because "it's gross". I had his version tonight, and indeed, both were good, even though both didn't have celery, and both were equally HOT.

My soup. Yes, the spinach is also fresh from the garden!

Mark's soup - sans fennel

I used the insides of the bread bowls Mark made ages ago, but any old bread will do, I believe.

Okay, here are the directions:

On medium-high heat with 1 T olive oil, saute:
  • 1/2 onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 stalk celery, diced (optional)
When onion is translucent, add:
  • crushed red pepper, salt, and pepper, to taste
  • 1 bulb of fennel, sliced (optional)
Saute for a few seconds, then add:
  • 4 c vegetable broth
  • 1 small can of diced tomatoes
Bring to a gentle boil, then reduce heat to low, and simmer for 10 minutes. Then add:
  • cubed bread (about 1/2 of a small loaf)
  • a bunch of spinach, cut to manageable pieces
When bread is spongy and spinach is wilted, stir in:
  • 2 T Parmesan (or Romano) cheese
Serve immediately with some more cheese on top, if you wish, and enjoy!

1 comment:

Dani said...

Mark is wrong. Fennel is amazing.