This is truly an amazing soup. The first night I made the tomato bread soup I served it with the croutons and pancetta on top. I pretty much followed Ina's instructions except that for the tomato I used my own tomato soup. That's one of the great things about that basic soup recipe - you can add things to make it fancy. The next day I made some Chicken Meatballs and topped the soup with that. Alongside I served these amazing little baby zucchini that are half yellow and half green. I cut them in half lengthwise, sprinkled with garlic olive oil and a little s&p and grilled just a few min - they are so tender and sweet!
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