Acorda A Alentejana Bread Thickened Garlic Coriander Soup Recipes

ACORDA ALENTEJANA / ALENTEJO BREAD AND GARLIC SOUP

Steps:

• Mince the garlic and mix with the salt in a soup pan.
• Add the olive oil and chopped coriander (cilantro) then add the water and stir well.
• Heat a separate pan of water and gently drop in your eggs to poach them.
• Serve the garlic soup into individual dishes, place a slice of bread on top of each and then gently top with one poached egg per plate.

ACORDA ALENTEJANA (PORTUGUESE BREAD SOUP)

Steps:

• If the bread isn't already stale, spread the chunks on a baking sheet and dry out in a 250 degree F oven for about an hour.
• Process the garlic, cilantro and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout). Spoon into the bottom of a large, heatproof serving bowl or soup tureen.
• Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny.
• Pour the still-boiling water (don't worry about any egg bits in it) over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste.
• Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp.
• Top the soup with the poached eggs and serve immediately.

ACORDA A ALENTEJANA (BREAD-THICKENED GARLIC-CORIANDER SOUP)

Steps:

• With a large mortar and pestle, pound the coriander, garlic and salt to paste. Spread over the bottom of a shallow 3-quart terra cotta casserole and drizzle with olive oil.
• Pour in the boiling water, add the bread and pepper, toss well and let stand 2 minutes. Taste for salt and add more if needed.
• Slide the poached eggs on top and serve, making sure each person gets an egg.