Garlic Piperade Soup
- Ready In:
- 20 garlic cloves
- 2 cups sliced onions
- 1 cup sliced sweet pepper
- 3 tablespoons olive oil
- 3 cups tomatoes, ripe, peeled, seeded and sliced
- 2 cups beef stock
- 3 -4 slices dark bread, crusts removed
- salt & freshly ground black pepper
- Blanch the garlic in boiling water for thirty seconds; run under cold water and drain.
- Peel and slice the cloves of garlic.
- Cook the onions and peppers in the oil for ten minutes until the onions are golden and the peppers are soft.
- Add the garlic and tomatoes.
- Cover the pan and cook over low heat for thirty minutes.
- Pour in the broth and bring to a boil.
- Tear the bread into large pieces and add to the boiling soup where it will disintegrate and thicken the broth.
- Adjust the amount of bread and broth to the desired thickness of the soup and salt and pepper to taste.
- Serve hot with grated cheese if you wish.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
"<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>"
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Oh so good! I love garlic, so I had to tag this when I saw it. I am so glad I did. Just like any soup, it was even better the next day. I froze half of it for later too. I used canned tomatoes because they are not quite in season yet around these cold parts of Wisconsin, but I am for sure going to be making this again when they are back in season. I also added a drained can of garbanzo beans, just because I like them. Made and Reviewed for PRMR - Thanks! :)
Super easy to make and quite filling too. I put more like 25 cloves of garlic in (used up what I had) and a whole red pepper. Decent tomatoes were hard to find when I was at the grocery store, so had to buy canned (bought whole, Marzano tomatoes). I'd like to try this again, but with fresh tomatoes when they're in season. I'd never blanched garlic before, but I love how easy it made it to peel and chop all those cloves! Thanks, Chef Kate!