Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Bread Soup    HT  SP  Portuguese  40mins

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 sauté 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.

 

More Soup Recipes  |   Hors d'oeuvre Recipes  |  What's in Season

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.  Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

   

More

 

 Follow us 

Share 

 

Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

What's in Season

 Sign up for Free E-mailings
 

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk