Sopa de Pan (Bread Soup)
Source of Recipe
The chef at wwrecipes - Soups&Salads - Sopa de Pan - April 23, 2002 ,theme - More Mexican
Recipe Introduction
This recipe is representative of the many "sopas secas," or "dry
soups" found throughout Mexico. It is really more of a side dish than
a soup in the traditional sense, and it goes great with just about
everything.
List of Ingredients
4 Tbs (60 ml) lard (traditional) or olive oil
1 ripe plantain, peeled and thinly sliced
4 cups (1 L) chicken stock
1 ripe tomato, chopped
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) dried thyme
1/4 tsp (1 ml) ground cloves
Salt and freshly ground pepper to taste
12-16 1-inch thick (3 cm) slices French bread
1 medium onion, peeled and sliced
2 large tomatoes, sliced
3 zucchini (courgettes), sliced
4 small potatoes, boiled until tender and sliced
1/2 cup (125 ml) almonds
1/2 cup (125 ml) raisins
3-4 hard-boiled eggs, peeled and sliced Recipe
Heat the lard or olive oil in a skillet over moderate heat and fry the
plantain slices until golden brown on both sides. Drain on paper
towels and set aside. Combine the chicken stock, chopped tomato,
sugar, cinnamon, thyme, cloves, salt, and pepper in a pot and bring to
a simmer over moderate heat. Layer half the bread in a greased baking
dish. Top with half the fried plantains, onion, sliced tomatoes,
zucchini, potatoes, almonds, and raisins. Repeat. Add the sliced
eggs. Pour the broth over all and cover pan with aluminum foil. Bake
in a preheated 350F (180C) oven for 30 minutes. Remove the foil and
bake an additional 10 minutes. Serves 6 to 8.
Bon appetit from the Chef and staff at World Wide Recipes
|
|
member logon
