- 12 leftover b
- 1/2 cavenders allpurpose greek
- 2,000 ml chicken stock
- 400 ml cans of broth brown in soup
- 60 ml olive oil
- 34 gr garlic (minced)
- 2 gr sea salt with steel blade
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, 0.25-in slices in convection/micro oven, 60 min at 140ºC ].
Formatted by Elaine Radis BGMB90B; October, 1993 Posted November, 1991