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.
Servings: 8 cups
- 2 bunches roughly chopped cilantro leaves and stems
- 6 cloves garlic
- 2 serrano peppers stemmed, seeded, and roughly chopped
- salt and freshly ground black pepper to taste
- 1/2 cup olive oil
- 6 slices day old sourdough bread
- 8 cups chicken stock
- 4 eggs lightly beaten
- 1 lb raw medium shrimp cleaned & tail removed
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.
Calories: 437kcal | Carbohydrates: 36g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 231mg | Sodium: 963mg | Potassium: 423mg | Fiber: 1g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 5.3mg | Calcium: 130mg | Iron: 4mg