Restaurant Recipes
Gramercy Tavern Tomato and Garlic-Bread Soup
Yield: 6 servings
Ingredients
- 1/2 cup + 2 tablespoons olive oil (preferably extra-virgin)
- 9 garlic cloves, minced
- 8 ounces crusty white sourdough bread, cut into 1 inch pieces
- 3 large onions, finely chopped
- 8 cups chicken stock or canned low-salt chicken broth
- 2 (28 ounce) cans peeled plum tomatoes, drained, crushed
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup thinly sliced fresh basil (for garnish)
- 1/4 cup Parmesan cheese shavings
Instructions
- Heat oven to 300 degrees F.
- Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl.
- Add sourdough bread pieces and toss to coat.
- Arrange bread in single layer on large baking sheet.
- Bake until golden, stirring once, about 20 minutes.
- Set garlic-bread croutons aside.
- Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat.
- Add onions and sauté until very tender, about 25 minutes.
- Add remaining minced garlic and cook for 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered for 30 minutes, stirring occasionally.
- Season to taste with salt and pepper.
- Add garlic-bread croutons to soup and cook 1 minute.
- Ladle soup into bowls.
- Sprinkle with thinly sliced basil and Parmesan cheese shavings.
Attribution
Bon Appetit magazine - November 1999 - as served at Gramercy Tavern - Manhattan, New York City, New York