My mom and I went over to my sister Erin’s house today and had an afternoon of baking and cooking. This is where we put together our soup for dinner.
Here’s Haley, Erin and I. We are wearing our t-shirts we wore at the Buddy Walk for Down Syndrome last Saturday in Sparks, NV.
2 14-ounce cans chopped tomatoes
1/2 loaf stale french bread
1 26-ounce container of chicken stock
Fresh Basil leaves (about 12)
Salt and Pepper
Parmesean Cheese, grated to put on top of the soup
Slice the bread on a cutting board.
Now cut the bread into cubes.
Place the bread cubes in a large bowl and pour the chicken stock over the top. Press the bread down so it soaks up all the stock. Leave it for about an hour.
Chop the onion for the soup. First cut it in half.
Peel back the paper-like outer skin.
Now, slice the onion across the middle.
Then, make several slices on the long side.
Now, slice it the other direction.
The chopped onions should look like this.
Place about 2 Tablespoons of olive oil to a large pot and add the onions. Cook over medium-high heat until they become soft, about 6 minutes.
Add the tomatoes and continue cooking.
Squeeze the chicken stock from the bread.
Add the bread and the stock to the pot and stir.
Tear the basil leaves into the soup. Season with salt and pepper to your taste.
Serve with grated Parmeasan cheese and a drizzle of olive oil on top.
Give this a try, it is easy and delicious on a cold night!!