Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996.

Ingredients Edit

Directions Edit

  1. Place chicken stock, carrots, cinnamon stick, thyme, marjoram, pepper and wine in a saucepan then bring to a boil.
  2. Cover and cook over medium heat for 10 minutes.
  3. Add salt.
  4. Discard cinnamon stick, thyme and marjoram then set the stock aside.
  5. Preheat oven to 400°F.
  6. Place bread cubes in a baking pan and bake for 15 minutes.
  7. Heat butter in a skillet.
  8. Add half the bread cubes and fry for a few minutes then transfer to a plate covered with absorbent paper.
  9. Repeat this procedure with remaining bread cubes then set aside.
  10. Heat oil in a skillet then add the onion and garlic and sauté for 3 minutes.
  11. Add the tomatoes and cook over medium heat stirring constantly for 10 minutes then set aside.
  12. Fifteen minutes before serving preheat oven to 425°F.
  13. Bring the chicken stock to a simmer.
  14. Divide the bread cubes and stewed tomatoes among 6 ovenproof bowls and garnish with 2 slices of egg then add the hot chicken stock.
  15. Sprinkle with capers, olives, raisins and a pinch of ground cinnamon.
  16. Bake until the soup starts to boil.
  17. Serve hot sprinkled with feta.
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