Ingredients Jump to Instructions ↓

  1. 5-14 oz cans of broth

  2. 4 Tbsp Garlic -- minced- FOR 30 MINUTES -- bottled or crushed-l

  3. 1/4 C Olive oil

  4. 1/2 Tsp Cavender's allpurpose greek

  5. 12 Oz Leftover b/m crusts Seasoning -- bottoms, whatever's In food processor 3/4 ts

  6. 3/4 tsp Sea salt -- with steel blade processor with steel

  7. 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

  8. 1/4-in slices in convection/micro oven,

  9. 60 min at

Instructions Jump to Ingredients ↑

  1. Formatted by Elaine Radis BGMB90B; October, 1993 Posted November, 1991


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