=== SOUP ===
1 lb French bread; stale loaf
5 Garlic cloves; chopped fine
3 tb Olive oil
2 qt Chicken stock; fresh or
-canned
1/2 lb Shrimp; peeled
Hot-Pepper Oil Sauce – {Piri
-Piri}; see * Note
Salt; to taste
=== GARNISH ===
4 Eggs; whole
1 Sprig 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.
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.
Yields
8 servings