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.

BREAD SOUP

Steps:

• Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer.
• Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot.

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.