Bread Soup (Asordo) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 1-pound loaf French bread, dry, broken up into small pieces | 5 cloves garlic, peeled and finely chopped | 3 tablespoons olive oil |
| 2 quarts Chicken Stock or used canned | 1/2 pound shrimp, peeled | salt to taste |
| Piri Piri to taste | GARNISH: chopped parsley | 4 whole eggs |
| 1 | Soak the bread in water until 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, and Piri Piri. 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. |