Easy recipe Easy Recipe Wilmot Estate Bread Soup

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This recipe came from an estate sale. Easy Recipe Wilmot Estate Bread Soup. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in one thousand, nine hundred and ninety-six. Contributed by Catsrecipes Y-Group about six cups chicken stock two peeled carrots coarsely chopped about one cinnamon stick about one sprig thyme about one sprig marjoram (Recipes by ingridients marjoram) ½ teaspoon freshly ground black pepper (Recipes by ingridients black pepper) ¼ cup dry white wine ½ teaspoon salt (Recipes by ingridients salt) three cups cubed hard white bread ⅓ cup butter two tablespoons olive oil eight ounces sliced white onion three garlic cloves about one½ pounds peeled tomatoes thickly sliced three hard boiled eggs sliced three teaspoons chopped capers three tablespoons chopped green olives ¼ cup raisins (Recipes by ingridients raisins) ¼ teaspoon ground cinnamon ½ cup crumbled feta cheese Directions Place chicken stock, carrots, cinnamon stick, thyme,, marjoram (Recipes by ingridients marjoram) pepper and wine in a saucepan then bring to a boil. Easy Recipe Wilmot Estate Bread Soup. Cover and cook over medium heat for about ten minutes. Add. salt (Recipes by ingridients salt) Discard cinnamon stick, thyme and marjoram (Recipes by ingridients marjoram) then set the stock aside. Easy Recipe Wilmot Estate Bread Soup. Preheat oven to four hundred°F. Place bread cubes in a baking pan and bake for about fifteen minutes. Heat butter in a skillet. Add half the bread cubes and fry for a few minutes then transfer to a plate covered with absorbent paper. Repeat this procedure with remaining bread cubes then set aside. Heat oil in a skillet then add the onion and garlic and sauté for three minutes. Add the tomatoes and cook over medium heat stirring constantly for about ten minutes then set aside. Fifteen minutes before serving preheat oven to four hundred and twenty-five°F. Bring the chicken stock to a simmer. Divide the bread cubes and stewed tomatoes among about six ovenproof bowls and garnish with two slices of egg then add the hot chicken stock. Sprinkle with capers, olives, raisins (Recipes by ingridients raisins) and a pinch of ground cinnamon. Bake until the soup starts to boil. Serve hot sprinkled with feta.. Easy Recipe Wilmot Estate Bread Soup.