On, Tuesday, the creator and wrangler of The Daring Cooks and The Daring Bakers, Lisa Cifelli (Lis), left this earth unexpectedly. Anyone who worked with Lis understands how much of a cheerleader she was to each of us. I came to really get a sense of that when I hosted my first challenge.
It seems almost fitting that the challenge for today is bread soup. Food to warm the body and nourish the soul.
Lis - we sure are going to miss you.
Tomato Soup from Extremadura
Adapted from Begona's recipe
3 lbs. ripe tomatoes, peeled, seeds removed and chopped
2 large green peppers, chopped into 1/2 inch pieces
1 medium to large onion, thinly sliced
3 garlic cloves, smashed and roughly chopped
8 cups chicken stockExtra virgin olive oil
1 French baguette
1 French baguette
Heat olive oil in a large pot (I used my 5 quart dutch oven), add onion. Cook for ~10 minutes over medium heat - the onions should be soft and just starting to pick up color. Add the chopped peppers, stir and cook for another 10. Add the tomatoes, stir and cook for another 10-15 minutes - the tomato’s water should start to evaporate.
Add the garlic and cook for another five minutes. Then, add the stock, salt & pepper to taste and let boil for ~15 minutes. After the soup has cooked, you can run an immersion blender through the soup to create a smoother texture (or serve as is).
Toast sliced bread, 3 slices for each person and reserve.
Leftover soup (minus the bread) will keep refrigerated for ~3-4 days.
This post participates in The Daring Cooks. Our November Daring Cooks’ hostess was Begoña, who writes the beautiful blog, Las recetas de Marichu y las mías. Begoña is from Spain and didn’t want to go with the more common challenges of paella or gazpacho, she wanted to share with us another very popular recipe from Spain that we don’t see as often called Sopa Castellana which is a delicious bread soup!