Poached Mozzarella and Tomato Soup over Grilled Curry Bread

Culinary expert shares delicious, eco-friendly, farm fresh recipes.

Natural foods and cooking expert Kerry Dunnington has just released Tasting the Seasons, a unique and carefully designed, cookbook which focuses specifically on how to identify, select, and prepare foods using ecologically sound principles. Dunnington is a Baltimore food columnist, culinary consultant and caterer who specializes in making ?eco-friendly and healthy? food that is fun to prepare, enjoyable to eat, and entertaining to share.

Tasting the Seasons includes an impressive variety of fast and fresh, irresistible, user-friendly recipes, family-oriented one-dish wonders, updated classics, and creative gourmet entrees. Each and every one of the more than 250 superbly seasoned, beautifully presented and eco-friendly meals was selected to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration. Get ready to have your taste buds rewarded with remarkable style and grace.

Poached Mozzarella and Tomato Soup over Grilled Curry Bread Recipe

2 tablespoons olive oil
1 cup finely minced onion
2 garlic cloves, finely minced
2 cans (28 ounces each) diced tomatoes
4 teaspoons sugar
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
¼?½ teaspoon red pepper flakes, according to your preference
freshly ground black pepper, to taste
2 teaspoons curry powder
4?6 tablespoons butter, softened
8 slices (½ inch) ciabatta bread
8 slices (¼ inch) mozzarella cheese

Heat olive oil in a large soup pot over moderate heat and add onion and garlic and sauté until onion is transparent. Add tomatoes, sugar, oregano, basil, salt, red pepper flakes and black
pepper. Reduce heat to simmer and cook uncovered for about a ½ hour.

In a small bowl, combine curry powder and butter and mix until well blended. On a sheet of parchment paper, lay out 8 slices of bread. Spread butter mixture evenly over both sides of each slice. Cover the bottom of a large skillet or sauté pan with canola oil. Heat pan over moderately high heat. Add slices of bread (in batches of 3?4) and grill on each side until golden. While the bread is grilling, place 3?4 slices of the mozzarella (the same number as the number of pieces of bread) on top of the tomato soup in the large pot; cheese should not be overlapping. Cover soup for a few minutes so cheese can soften; cheese should keep its shape.

Transfer grilled bread slices to shallow bowls. Carefully lift each slice of mozzarella from tomato soup with a flat-bottomed slotted spoon and place on top of bread slice. Repeat bread grilling/cheese poaching process until all bread and mozzarella slices are cooked. Ladle tomato soup over each mozzarella-topped slice of bread and drizzle olive oil over contents of each bowl. Serve immediately.

With Tasting the Seasons, Kerry Dunnington has dipped into her own family?s deep culinary files and shares a wide variety of dishes that focus on making use of fresh, locally available fruits, vegetables, herbs and other foodstuffs. The soups are to die for and the selections–from spinach, tomato and rice pie to carrot and leek gratin to mushroom and barley soup, and more ? all emphasize that it is easy to make dishes quick, all natural, and delicious.

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