Bread Soup (Calabria)

Soups

Ingredients

Ripe tomatoes - 1 pound

Olive oil - 1 cup

Parsley - 3 sprigs

Bay leaves - 2

Garlic, crushed - 1 clove

Celery - 2 stalks

Salt

Hot chili pepper - small piece

Bread, preferably home-made - 12 slices

Grated pecorino cheese

Peel and chop the tomatoes, discarding seeds. Heat the olive oil in a large pan, add the tomatoes, parsley, bay leaves, garlic, celery, a little salt and the chili. Stir well and saute for a minute or two, then gradually pour in about 5 pints hot water. Bring to the boil, cover the pan, lower the heat and cook gently for about 30 minutes. Strain the stock and return it to the pan,

Toast the bread lightly ans drop it into the hot stock. Leave for 2 minutes, then serve at once, with a bowl of grated cheese.

Serves 6