Bread Soup

Name: Bread Soup
Ingredients: 1/4 cup olive oil or 4 tablespoons unsalted butter; 1 onion, diced; 2 1/2 teaspoons salt; 2 ripe plantains or bananas, peeled and cut into 1/4-inch slices on the diagonal; 5 garlic cloves, minced or pureed; 1 bunch fresh oregano, leaves only, chopped, or 1/2 tablespoon dried; 1/2 bunch fresh thyme, leaves only, chopped, or 1/2 tablespoon dried; Small sprig of fresh rosemary, leaves only, chopped, or 1/4 teaspoon dried; 1 1/2 cups canned tomatoes, diced, with the juices; 6 ounces baguette (about 1/3 loaf), cut into 1/2-inch chunks (with crust); 6 cups chicken stock or vegetable stock; 2 limes, cut into quarters, for garnish

12 ingredients

8 steps

Ingredients

1/4 cup olive oil or 4 tablespoons unsalted butter
1 onion, diced
2 1/2 teaspoons salt
2 ripe plantains or bananas, peeled and cut into 1/4-inch slices on the diagonal
5 garlic cloves, minced or pureed
1 bunch fresh oregano, leaves only, chopped, or 1/2 tablespoon dried
1/2 bunch fresh thyme, leaves only, chopped, or 1/2 tablespoon dried
Small sprig of fresh rosemary, leaves only, chopped, or 1/4 teaspoon dried
1 1/2 cups canned tomatoes, diced, with the juices
6 ounces baguette (about 1/3 loaf), cut into 1/2-inch chunks (with crust)
6 cups chicken stock or vegetable stock
2 limes, cut into quarters, for garnish

Directions

1

Heat the olive oil or butter in a large saucepan over medium-low heat.
2

Cook the onions with the salt until they start to caramelize, 10 to 15 minutes.
3

Add the plantains or bananas and cook 10 minutes longer.
4

Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer.
5

Add the tomatoes, bread chunks and chicken or vegetable stock.
6

Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes.
7

Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge.
8

Serve hot.