Portuguese bread-and-garlic soup with shrimp

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Portuguese bread-and-garlic soup with shrimp

Dairy-Free, Soy-Free

2 Servings, 540 Calories/Serving

25 Minutes

We like to think of this as egg-drop soup by way of Portugal. The addition of both bread and shrimp make this hearty soup a particularly satisfying meal. The heat of the serrano chile varies from medium hot to extremely spicy. Chef Justine used only half of one when making this dish, and recommends you do the same, especially if the pepper is particularly large.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 shallot
  • 3-4 garlic cloves
  • 1 serrano chile (optional)
  • Fresh cilantro
  • 2 eggs
  • 1 ciabatta roll
  • 1 teaspoon spice blend (oregano - coriander)
  • 10 ounces wild gulf shrimp
  • 1 cup chicken stock

Nutrition per serving

Calories 540, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 36mg (12% DV), Fiber 0g (0% DV), Protein 32g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables and the egg

Heat the oven to 350ºF.
  • Peel the shallot and cut into thin slices.
  • Finely chop the garlic.
  • Cut the top off the serrano (if using), cut in half lengthwise, remove the ribs and seeds, and then cut into thin strips.
  • Finely chop the cilantro.
  • In a mixing bowl, whisk the eggs.

2

Make the croutons

Tear the ciabatta into 1-inch pieces and spread on a sheet pan in an even layer. Drizzle with oil, season with salt and pepper, and toss to coat. Toast in the hot oven until golden brown, 10 to 12 minutes. While the bread toasts, prepare the soup.

3

Make the soup

In a pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the shallots, season with salt, and cook until softened, 3 to 4 minutes. Add the garlic, as much of the serrano as you like, and the spice blend, and cook until fragrant, 1 to 2 minutes. Add the shrimp, chicken stock, and 2 cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the shrimp is pink and cooked through, 2 to 3 minutes longer. Remove ½ cup of the broth from the pot and slowly add it to the bowl containing the eggs, whisking to combine. Slowly stir the egg mixture back into the soup. Add the cilantro, and season with salt and pepper.

Serve

Transfer the croutons to individual bowls, ladle the soup on top, and serve. (For crispier croutons, serve them on the side.)