Portuguese Bread and Garlic Soup with Cilantro and Shrimp
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 cups
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Calories
437 kcal
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Course
Main Course, Soup
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Cuisine
Portuguese
Portuguese Bread and Garlic Soup with Cilantro and Shrimp
Description
In this soup, cilantro, garlic, and Serrano peppers are puréed with olive oil to create a bright, green flavor base with a touch of heat and aroma. The use of day-old sourdough bread toasted to golden cubes provides substance and slight tang to the soup, coating the bread in the cilantro paste before adding it in to integrate those flavors fully. The chicken stock offers a savory foundation.
The cooking technique involves slowly drizzling beaten eggs into the boiling broth while stirring, which forms tender strands of cooked egg similar to an egg drop soup texture. Shrimp are added last, cooking until just pink and tender, adding protein and a slight sweetness to balance the herbal and spicy notes. This method results in a soup that is hearty yet fresh, integrating bread, eggs, and seafood in a unique way.
Serve the soup hot as a warming starter or light main course. It combines bright herbal flavors from the cilantro and a touch of heat from the Serranos, complemented by the rich broth and soft bread. The eggs contribute a silky texture throughout.
Ingredients
- 2 cilantro bunches, roughly chopped leaves and stems
- 6 cloves garlic
- 2 Serrano peppers stemmed, seeded, and roughly chopped
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/2 cup olive oil
- 6 lices sourdough bread day old
- 8 cups chicken stock
- 4 egg lightly beaten
- 1 lb Shrimp cleaned & tail removed, raw medium
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 231mg | 77% |
| Sodium | 963mg | 40% |
| Potassium | 423mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 130mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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