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5-14 oz cans of broth] -- BROWN IN MEDIUM SOUP
4 Tbsp garlic -- minced-
FOR 30 MINUTES -- bottled or crushed-l
1/4 C olive oil
1/2 Tsp Cavender's allpurpose greek
12 Oz Leftover b/m crusts
Seasoning -- bottoms, whatever's
In food processor 3/4 ts
3/4 tsp Sea salt -- with steel blade
processor with steel
70 oz chicken stock
Serve as soon as finished or it can hang about on a back burner for
hours. It freeze and reheats well. Try freezing leftover individual
portions for quick bread-and-soup lunches.
This recipe was borne from necessity: I have a fridge full of bits
and pieces o f experimental breads, and a dinner-group tomorrow night
on a Portugese theme. I researched, modified and tested this
recipe. It should keep the birds from tos sing things back at
me. Test-audience gave the soup mega-kudos. I'm collecting recipes
for leftover B/M bits. Add them to this note, please? >>>>>>>
This hearty, creamy soup is native to south-coastal Portugal where it
is common ly served with cod steaks or a cod casserole often called
"Bacalhau a Gomes de s a". Serve hot topped with freshly baked melba
toasts [also made from your old br eads, 1/4-in slices in
convection/micro oven, 60 min at 275f].
Formatted by Elaine Radis BGMB90B; October, 1993
Posted November, 1991
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