Bread Soup    

Portuguese name: Asordo

Serves 4      Hot  shellfish  seafood  Soup  Portugal  Europe

Ingredients

225g/8oz Stale White Bread

3 Garlic Cloves, finely chopped

2 tbsp Olive Oil

1.1L/40fl.oz. Chicken stock

100g/4oz Cooked peeled Prawns (Shrimp)

1-2 teasp Hot Red Pepper Sauce

Salt

To Garnish

2 Eggs (raw)

Freshly chopped Parsley

Instructions

1. Break the bread up into small pieces place in a shallow dish, just cover with cold water and leave to soak for 5 minutes until softened.

2. Squeeze out as much of the water as possible and set the bread aside.

3. Heat the oil in a large saucepan, add the garlic and sautÈ until just beginning to brown.

4. Add the stock, bring to a simmer then add the bread and cook gently for about 10 minutes, stirring from time to time, or until the bread completely breaks down forming a soup.

5. Add the prawns, salt and pepper sauce to taste and cook, stirring for a further 5 minutes.

5. To serve - transfer the soup in a serving bowl, sprinkle with the parsley then break the eggs on top of the soup. Once at the table, stir the eggs into the soup just before serving.