Portuguese Bread and Garlic Soup with Cilantro and Shrimp
Portuguese Bread and Garlic Soup with Cilantro and Shrimp is a rustic bread soup starting with garlic, cilantro and serrano chile paste and when the shrimp.
Pulse cilantro, garlic, Serrano chiles, salt, and pepper in a food processor until roughly chopped. Add oil slowly and purée to a smooth paste. Place 1/2 cup of paste in a bowl. Set aside.
Cut bread into 1 inch cubes and toast in oven until golden brown. In the bowl with the cilantro paste toss the bread to coat. Set aside.
Heat remaining paste in a 6 quart soup pot over medium heat. Cook for 3 minutes. Add stock and bring to a boil.
In a bowl whisk together the eggs. While stirring broth, slowly drizzle in eggs. Cook until eggs are just set, about 1 minute.
Add shrimp to soup and simmer for 2 minutes until cooked and pink. Remove soup from heat and stir in bread mixture, ladle into soup bowls and serve hot.