Portuguese Bread Soup

Ingredients:

225 g/8 oz Stale White Bread

3 Garlic Cloves, finely chopped

2 tbsp Olive Oil

1.1 L/40 fl.oz. Chicken stock

100 g/4 oz Cooked peeled Prawns (Shrimp)

1-2 teasp Hot Red Pepper Sauce

Salt

To Garnish:

2 Eggs (raw)

Freshly chopped Parsley

Cooking Instructions:

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. Squeeze out as much of the water as possible and set the bread aside. Heat the oil in a large saucepan, add the garlic and sauté until just beginning to brown. 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. Add the prawns, salt and pepper sauce to taste and cook, stirring for a further 5 minutes. 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.

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