Recipes

Tomato broth with roasted bread and Parmesan

Tomato broth with roasted bread and Parmesan

Paul Flynn's face
Paul Flynn
Sat May 30 2020 - 05:55
Serves: 4
Course: Starter
Cooking Time: 0 hr 45 mins
Ingredients
  • 1 small ciabatta loaf, torn into chunks
  • 6 tbsp olive oil
  • 1 head of fennel, trimmed, quartered and sliced
  • 1 red pepper, de-seeded, quartered and sliced
  • 2 cloves of garlic, peeled and sliced
  • 1 tsp smoked paprika
  • 500ml chicken or vegetable stock
  • 2 pieces of orange peel
  • Some fresh basil
  • 1 tsp honey
  • 250g baby plum or cherry tomatoes halved
  • Salt and pepper
  • 50g Parmesan shavings
  •  

1 Preheat your oven to 185 degrees.

2 Drizzle a little of the olive oil over the bread and roast it for 12-15 minutes until golden and crisp.

3 Meanwhile sweat the fennel, pepper and garlic in the remaining olive oil over a gentle heat for 15 minutes or so, until soft and sweet.

4 Add the smoked paprika, cook for three more minutes, then add the stock, orange peel and basil stalks.

5 Bring to a simmer and cook for five minutes before adding the tomatoes, honey, salt and pepper.

6 Remove the basil stalks.

7 Scatter the bread into warm bowls then ladle the soup over the top along with the Parmesan and fresh basil.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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