Recipe for Sopa De Pan (Bread Soup) 
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Yield:
6 to 8.
Ingredients:
Amount Ingredient
4 tbl (60 ml) lard (traditional) or olive oil
1 x ripe plantain, peeled and thinly sliced
4 cup (1 L) chicken stock
1 x ripe tomato, chopped
1 tbl (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 x -16 1-inch thick (3 cm) slices French bread
1 med onion, peeled and sliced
2 lrg tomatoes, sliced
3 x zucchini (courgettes), sliced
4 sm potatoes, boiled until tender and sliced
1/2 cup (125 ml) almonds
1/2 cup (125 ml) raisins
Instructions:
Instructions: 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.

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