Corn Soup (Zuppa di Mais)
Easy
SERVES 8
Pappa al pomodoro is not easy to describe; it is like pap, a thick, soupy tomato mixture. It is an old-fashioned country dish that has come back into vogue and like so many other Tuscan soups that have bread as a component, this soup is thickened by mixing bread into it.
The secret to this soup is to use meaty, juicy plum tomatoes when they are at their peak and good coarse day-old bread. This is one of the ways that I like to use up summer tomatoes.
This recipe was featured on Season 13 - Episode 1306.
Comments
Al
I don’t care about other versions of this traditional soup. They are fine in their own way. This is the one I return to since I saw Mary Ann create it on television. It’s the epitome of simplicity that makes this my preference. It’s oddly loaded with flavor for very few ingredients and it isn’t loaded with cheese and density. I’m not even a tomato soup fan but this brothy version as become a permanent fixture in my house.