*  Exported from  MasterCook  *

                          BREAD SOUP - {ASORDO}

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Portugal                         Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === Soup ===
   1       lb           Stale French bread
   5                    Garlic cloves -- chopped fine
   3       tb           Olive oil
   2       qt           Chicken stock *
     1/2   lb           Shrimp -- peeled
                        Hot-Pepper Oil Sauce -
                        {Piri Piri} **
                        Salt -- to taste
                        === Garnish ===
   4                    Eggs -- whole
   1                    Fresh parsley -- chopped

    * Note 1:  Use fresh or canned stock.
    ** Note 2:  See "Hot-Pepper Oil Sauce - {Piri Piri}"
  recipe which is included in this database.
  
     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.
  
    Comments:  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.
  
     Recipe Source: THE FRUGAL GOURMET by Jeff Smith
  From the 08/12/1992 issue - The Springfield Union-News
  
    Formatted for MasterCook II by:  Joe Comiskey
  {*Prodigy Service ID # JPMD44A}  on 07/10/1994
  
  Re-formatted to Meal Master by:  Nancy Filbert
  (*Prodigy ID# LRCE87A) Oct. 1995
 


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