Fresh Tomato Soup
(Zuppa al Pomodoro)
Ingredients:
For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick
For the Soup:
1 medium onion, finely chopped
5 cloves garlic, chopped
3 tbs extra virgin olive oil
5 pounds ripe fresh tomatoes
Salt and white pepper
5 oz stale bread
10 basil leaves, cut into chiffonade
Grated Parmigiano cheese
Extra virgin olive oil for serving
Directions:
Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.
Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.
Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.
When the fat has solidified on the surface, remove and throw it away.
Chicken stock may be served as a broth with gnocchi or julienne vegetables. Serves 4 to 6.
Prepare the Soup:
Bring a large pot of water to a boil.
With a serrated knife, cut a shallow 'x' into the bottom of each tomato.
Working in batches of 4-6 each, blanch the tomatoes until the skins start to peel, approximately 30-45 seconds per batch.
Remove the tomatoes from the boiling water and allow them to cool slightly. The skins should now peel away very easily.
Discard the peeled skins.
Quarter the tomatoes, remove the stem core and seeds.
In a large pot, heat the olive oil over medium heat, add the onions and garlic.
Cook for 10 minutes, stirring occasionally to prevent burning.
Turn down heat to medium-low.
Add the tomatoes and any collected juices, to the onion and garlic mixture along with a big pinch of salt and some white pepper to taste.
Cook for 15 minutes.
Tear the stale bread into small pieces and add to the soup in stages. The bread will absorb the excess juice and give the soup a "rustic" consistency.
Using a stick (hand) blender, puree the soup. At this point add 14 oz of chicken stock to adjust the consistency. Depending on your preference, you may add as little as a quarter cup of stock for thicker soup, to the entire 14 ounces for a thinner result.
Serve with grated Parmigiano cheese or a drizzle of extra virgin olive oil. Serves 4.