Bread Soup Alentejo Style Portuguese Recipes

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.

BREAD SOUP ALENTEJO-STYLE (PORTUGUESE)

Steps:

• Mash the garlic with the salt,forming a paste.
• In a large bowl,mix the paste with the olive oil and cilantro.
• Gradually stir in 1/2 the water.
• Tear the bread into medium sized pieces,(2 to 3 inches) Toss in as little or as much as you wish.
• Allow it to soak up some water for about 5 minutes.Add more water if necessary,so that mixture is not dry.
• Mix gently. Ther should be a decent amount of broth,although the ratio of liquid to bread is a matter of preference.
• Break eggs into a small bowl,one at a time, then slide them in the large bowl a making space between the pieces of bread, and allow them to poach in the hot broth.(about 5 minutes.) *Be sure the broth is piping hot so the eggs will cook*.
• Ladle the soup into serving bowls, including an egg in each one.
• Serve immediately.
• NOTE: The eggs can be boiled or poached seperately and then added to each soup bowl.

PORTUGUESE BREAD SOUP

Steps:

• In a bowl, mix with a fork the chopped coriander, grated garlic, olive oil, salt and pepper; set aside.
• In a large bowl, add the bread cut into small pieces and drizzle with the olive oil and coriander mixture. Mix well and set aside.
• In a saucepan, pour the water and a few drops of vinegar. Boil on a medium-high heat. When starts boiling, add the eggs and reduce to medium heat. Let the eggs poach for about 3 to 4 minutes. Remove the eggs with a skimmer to a plate (reserve the cooking water).
• Pour the eggs cooking water over the bread and the poached eggs (add more salt if necessary).