Foodstyle Review Magazine

 

Rustic soup

This great bread and herb soup is inspired from a traditional Portuguese recipe. We have used boiling chicken stock (instead of water) and added chorizo sausage and prawns to lift this rustic soup into the 21st century.


Serves 4
Shelled raw prawns
Thinly sliced chorizo
1 litre chicken stock
4 thick slices of ciabatta or sourdough bread cut into quarters
Big bunch of fresh cilantro
4 garlic cloves
I small red chilli
400ml (½ cup) good olive oil
4 tsp salt
4 eggs

Seasoning – white pepper
Cut thick bread slices into quarters and arrange around sides of plate, crust side up. We recommend toasting the bread.

Herb mixture: De-stalk the cilantro leaves (save a few for garnish) and chop fine. Chop garlic. Mix with salt and olive oil. Spread evenly over bread in bowls.

Finely chop red chilli into strips and spread evenly around bowls.
Add an even amount of shelled raw prawns and thinly sliced chorizo into the bottom of each bowl.


Bring chicken stock to a simmer.

Poach (room temperature) eggs for 3-4 minutes.

Pour boiling hot stock carefully over the bread in the soup bowls.

Add poached egg on top of soup.

Garnish with cilantro leaves.
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Winter 2016

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