Uncle Richard’s Tomato Sloop & Bruschetta Bread Stuff Recipe
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Ingredients: |
Ingredients: Get some good heavy bread to serve with this soup. Don’t forget to have a Good Red Wine. You might want to buy La Brea Bread. It's and Irish company and Chris Henry (Niece) sells this, so you'e supporting family.
Step One: Gather da following:
3 TableSpoons of Olive Oil
2 TableSpoons of unsalted Butter
1 Large yellow Onion, diced
4 Carrots, large, diced or the equivalent in small packaged Carrots
4 Celery Stalks, diced
1 28 oz can chopped Tomatoes
1 28 oz can crushed Tomatoes
6 cups Chicken or Vegetable Broth
2 teaspoons Sea Salt
2 teaspoon freshly ground Black Pepper
1 teaspoon crushed Red Pepper Flakes
2 TableSpoons chopped fresh Dill
2 Tablespoons chopped fresh flat-leaf Parsley Leaves
1 Cup Heavy Cream.
2 TableSpoons grated Parmigiano Reggiano Cheese
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Directions: |
Directions:Step Two: Preparing da Veggies:
Step Two and a half: Open da wine. Test it to make sure it's good. Keep handy while cooking.
Heat two TableSpoons of the Olive Oil and Butter in large saucepan – medium to low heat.
Add the Onion. Cook, stirring often 10-12 minutes until the Onion is light brown.
Add Carrots and Celery, cook another 5 minutes.
Step Three: Boil dis stuff:
Add chopped & crushed Tomatoes, Broth, Salt, Pepper, and Pepper Flakes, Dill, Parsley and one TableSpoon of Olive Oil.
Add the Veggies in Step Two - from the large saucepan.
Stir it up. Bring to a low boil, reduce heat, simmer uncovered, for about One Hour, stirring occasionally. |
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Number Of
Servings:6 - 8 |
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Personal
Notes: Step Four: Eat, Drink. Don’t Worry. Be Happy:
It’s time to open a second bottle of wine. The ingredients make a soup, but the cook is stewed.
Serve the Soup in individual bowls while it’s good and hot.
Now, add a spoonful of the Heavy Cream in the center of each bowl, sprinkle some of the Parmigiano Reggiano Cheese on top. (Ensure you have enough cheese left for the bread too)
Some may add a small amount of Dill and Parsley Leaves on top and add Salt & Pepper to taste.
Refrigerate the remaining soup in an airtight container for 3 – 4 days. Serve hot or chilled.
It’s a real good time to “Remind the ‘Eatee’ to kiss the ‘Cookee’”..
You can also make a Bruschetta with the Good Heavy Bread.
Lightly toast slices of the Bread in an oven (on the rack) @425, take it out when toasted.
One side may be more toasted than the other. Add the following to the mostly toasted side.
Add Brushetta Tomato Topping (buy a jar at the grocery), sprinkle Parmigiano Reggiano Cheese over the Tomato Topping., put back in the oven to toast it more.
You can cut Garlic Cloves (press this on the toasted side of the bread) and sprinkle Olive Oil before adding the Tomato Topping and Cheese. Its all good stuff, try variations, you may create your own favorite.
If you’re hungry on a cold and winter day, this goes GREAT with Grilled Cheese Sandwiches.
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