Pappa Al Pomodoro (Tuscan Bread And Tomato Soup)

Ingredients

• 3 slices stale crusty white bread
• 1 garlic clove, peeled
• 3 tablespoons olive oil
• 1 red onion, chopped
• 4 large garlic cloves, coarsely chopped
• 1 ½ pounds tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes, drained and chopped
• Pinch of red pepper flakes
• Hide ingredients for 2 cups Poultry Stock or Vegetable Stock 1 2 cups Poultry Stock or Vegetable Stock (opens in new tab) 2 cups Poultry Stock or Vegetable Stock
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• Salt and black pepper
• 1 tablespoon chopped basil
• Drizzle of extra-virgin olive oil
• Grated Parmesan