Easy Garlic Tomato Soup

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             FOOD FUNNY
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Laurel Hennessy in Portland, Oregon writes, "I don't think that this is
just a regional recipe but I think it can be used worldwide. It worked for me!"

Dinner Out Recipe

1 c. corn syrup
1/2 tsp. margarine
4 eggs, slightly beaten
1/3 c. Worcestershire sauce
2 Tbs. cocoa
1 small onion

Set onion aside. Combine remaining ingredients in medium saucepan and
cook on high for 35 minutes prior to husband coming home. Make sure to
use old pan. Burn concoction to an unrecognizable blob. If stench isn't
bad enough, add vinegar. As you see hubby's vehicle approach, cut onion
to produce tears. Sob, "I've burned dinner and there's nothing left to
cook." Make such a fuss about the day's misgivings that spouse offers to
whisk you off to the restaurant of your choice. Comb hair, apply
make-up, adorn beautiful outfit and enjoy. You deserve it!

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             TODAY'S RECIPE
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This soup makes a simple, tasty meal when served with a Greek or Caesar salad and a nice wine.

Easy Garlic Tomato Soup

3 Tbs (45 ml) extra-virgin olive oil
3 large cloves garlic, crushed or finely minced
2 Tbs (30 ml) paprika
2 1-lb (450 g) cans or 2 lbs (900 g) fresh tomatoes, chopped
3 cups (750 ml) chicken stock
3 cups (750 ml) water
Salt and freshly ground pepper to taste
Hot sauce to taste
Butter
6 slices French bread
1/2 cup (125 ml) grated Parmesan cheese

Heat the olive oil in a stew pot. Saute the garlic until oil is infused.
Raise the heat slightly and add the paprika. Saute until the paprika
just begins to sizzle. Add the tomatoes, stock, water, salt and pepper
and simmer for 20 minutes. Butter slices of bread liberally. Press one
side of each piece into the grated parmesan. Broil until bubbling,
watching to make sure the parmesan doesn't crisp. Reduce heat on the
soup. Add a few dashes of hot sauce and serve by placing one crouton in
each bowl and covering with soup.
Serves 6.
Received on Mon Aug 18 20:06:02 2008