Bread Soup (Asordo) Recipe – a delicious recipe with Garlic, Extra virgin olive oil, Chicken, Shrimp, eggs, parsley. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Break the bread up into small pcs and soak in water till it is soft.
2
Squeeze out the water and set the bread aside.
3
In a soup pot toast the garlic in the extra virgin olive oil just till it begins to barely brown.
4
Add in the chicken stock to the pot and bring to a simmer.
5
Add in the bread to the pot and simmer, making a thick soup.
6
Add in the shrimp, salt to taste and Piri Piri to taste.
7
Cook for a moment.
8
Place the soup in a tureen and garnish with the parsley.
9
Break the Large eggs on top of the soup.
10
Bring to the table and stir the Large eggs into the soup before serving.
11
Comments: As much as it is loved, bread soup was a peasant dish in the old country, and when the Portuguese came to this country it continued to be a favorite way of using old bread.
576
kcal
Calories
24
g
Fat
44
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb French bread stale loaf, 5 x Garlic cloves minced fine, 3 Tbsp. Extra virgin olive oil, 2 quart Chicken stock fresh or possibly canned, and more.
Yes, Bread Soup (Asordo) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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