put off by the fact that I'm serving the same soup six or seven days
in a row. Good food handling practices are observed at all times, and
a new batch of soup is whipped up often enough to reasonably avoid poisoning
of any sort. That's our motto here at Mary's Page: "Save the airsick
bags for those that need 'em." [Note: A complimentary airsick bag will
be provided to all visitors to the Mary
Forrest Poetry Archive. Mail-in fulfillment only.]
Today's soup is Tomato and Bread. Thickened-a-licious!
TOMATO AND BREAD SOUP
3/4-inch- (2-cm-) thick slices peasant bread
oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4
British regulo). Place the bread directly on the middle rack of the
oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown.
Break the bread into large pieces.
Makes 6 cups.
Way of Life
Comments? They are always welcome here! Email me.
Copyright 1997-2002 Mary Forrest.