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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 392.7
  • Total Fat: 24.5 g
  • Cholesterol: 33.3 mg
  • Sodium: 481.9 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 14.1 g

View full nutritional breakdown of Thick Tomato-Bread Soup, Catalan-Style calories by ingredient
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Thick Tomato-Bread Soup, Catalan-Style

Submitted by: COCKBURNJ

Introduction

Florence Fabricant's Thick Tomato-Bread Soup, Catalan-Style found on http://www.thewednesdaychef.com/the_wednes
day_chef/
I used orzo pasta instead
Florence Fabricant's Thick Tomato-Bread Soup, Catalan-Style found on http://www.thewednesdaychef.com/the_wednes
day_chef/
I used orzo pasta instead

Number of Servings: 3

Ingredients

    2 tablespoons extra virgin olive oil
    4 cloves garlic, slivered
    4 ounces chorizo (casings removed), cubed
    1/2 teaspoon smoked paprika
    3 pounds ripe tomatoes, peeled
    Generous pinch saffron threads
    1/2 cup orzo pasta or 2 slices country bread
    Salt and freshly ground black pepper
    2 tablespoons minced flat-leaf parsley

Directions

1. Heat oil in a large sauté pan. Add garlic and cook over low heat till soft. Add chorizo, raise heat and cook until starting to brown. Stir in paprika. Remove from heat.

2. Place a sieve over the pan, halve tomatoes horizontally and hold cut side down over sieve as you gently squeeze to remove seeds and allow juice to fall into pan. Remove sieve. Reserve tomato pulp. Heat juice in pan until warm, add saffron and set aside off heat 10 minutes.

3. Finely chop tomato pulp by hand or in food processor. Add to pan. Bring to a simmer. Stir in parsley and orzo or bread. Cook, stirring, 10 minutes. Season with salt and pepper. Allow to stand, off heat, stirring from time to time, until room temperature, about 30 minutes.

Number of Servings: 3

Recipe submitted by SparkPeople user HOLDINGON2.






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