Bread Soup Recipe

• 1/4 c. Extra virgin olive oil (or possibly 4 Tbsp. unsalted butter)
• 1 x Onion diced
• 2 1/2 tsp Salt
• 2 x Ripe plantains or possibly bananas peel, cut 1/4" slice on the diagonal
• 5 x Garlic cloves chopped or possibly pureed
• 1 bn Fresh oregano, leaves only minced (or possibly 1/2 Tbsp. dry oregano)
• 1/2 bn Fresh thyme, leaves only minced (or possibly 1/2 Tbsp. dry thyme)
• 1 sm Fresh rosemary sprig, leaves only minced (or possibly 1/4 tsp. dry rosemary)
• 1 1/2 c. Canned tomatoes diced, with the juic
• 6 ounce Baguette (abt 1/3 loaf) with crust cut into 1/2" chunks
• 6 c. Chicken stock or possibly vegetable stock
• 2 x Limes quartered for garnis

1. Heat the extra virgin olive oil or possibly butter in a large saucepan over medium-low heat.
2. Cook the onions with the salt till they start to caramelize, 10 to 15 min.
3. Add in the plantains or possibly bananas and cook 10 min longer.
4. Stir in the garlic, oregano, thyme, and rosemary and cook just till aromatic, about 3 min longer Add in the tomatoes, bread chunks and chicken or possibly vegetable stock.
5. Bring to a boil, reduce to a simmer and cook, stirring frequently, till the bread has softened and the flavors are well blended, about 45 min.
6. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge.
7. Serve warm.
8. This recipe yields 6 to 8 servings.

extra virgin olive oil, onion, salt, plantains, garlic, fresh oregano, fresh thyme, rosemary, tomatoes, crust, chicken, garnis

Taken from cookeatshare.com/recipes/bread-soup-91671 (may not work)