Bread Soup - {Asordo} Recipe - Cooking Index
Bread Soup - {Asordo} Recipe - Cooking Index
As much as it is loved, bread soup was a peasant dish in the old country, and when the Portuguese came to this country it continued to be a favorite way of using old bread.
Courses: Soup| Soup | ||
| 1 lb | 454g / 16oz | French bread - stale loaf |
| 5 | Garlic cloves - chopped fine | |
| 3 tablespoons | 45ml | Olive oil |
| 2 | Chicken stock - fresh or canned | |
| 1/2 lb | 227g / 8oz | Shrimp - peeled |
| Hot-Pepper Oil Sauce - {Piri Piri} - see * Note | ||
| Salt - to taste | ||
| Garnish | ||
| 4 | Eggs - whole | |
| 1 section | Fresh parsley - chopped |
* Note: See the "Hot-Pepper Oil Sauce - {Piri Piri}" recipe which is included in this collection.
Break the bread up into small pieces and soak in water until it is soft. Squeeze out the water and set the bread aside.
In a soup pot toast the garlic in the olive oil just until it begins to barely brown. Add the chicken stock to the pot and bring to a simmer. Add the bread to the pot and simmer, making a thick soup. Add the shrimp, salt to taste and Piri Piri to taste. Cook for a moment.
Place the soup in a tureen and garnish with the parsley. Break the eggs on top of the soup. Bring to the table and stir the eggs into the soup before serving.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 08-12-1992 issue - The Springfield Union-News
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