Bread Soup I Recipe

• 1 c. Extra virgin olive oil
• 3 x Garlic cloves crushed
• 2 x Celery stalks diced
• 1 lb Tomatoes peeled, seeded, and minced Coarse salt to taste
• 2 x Bay leaves
• 1 x Arbol chile finely minced
• 2 quart Chicken stock
• 1/2 bn Cilantro, leaves only minced
• 12 slc Country bread
• 1/2 lb Cotija cheese grated

1. Heat the extra virgin olive oil in a large heavy saucepan, over a medium-high heat.
2. Add in the garlic, cook till soft.
3. Then add in the celery, and tomatoes.
4. Continue to cook another few min.
5. Add in bay leaves and Arbol chilies, cook briefly and gradually pour in the chicken stock.
6. Bring to a boil, cover the saucepan, reduce the heat and cook gently for about 40 min.
7. Strain the stock, pressing on the solids, and return broth to the saucepan.
8. Throw away the solids.
9. Add in the cilantro.
10. Toast the bread lightly and drop it into the warm stock.
11. Leave for 2 min, then serve at once, with the grated Cotija cheese.
12. This recipe yields 6 servings.

extra virgin olive oil, garlic, celery, tomatoes, bay leaves, chicken, cilantro, bread, cotija cheese

Taken from cookeatshare.com/recipes/bread-soup-i-91674 (may not work)