Best Bread Soup Alentejo Style Portuguese Recipes
ACORDA ALENTEJANA (PORTUGUESE BREAD SOUP)
Acordas are a type of Portuguese traditional soup which are designed to make use of leftovers of the country's much cherished staple food, stale bread. The Moors, the medieval Arabs who occupied the Iberian Peninsula for nearly 800 years, made copious and imaginative use of stale bread, employing it to thicken, enrich and bulk out everything they could think of. The best kind of bread is a thick crusty bread, like a country bread or peasant bread. Try and not use crustless or thinly crusted types of bread as they don't hold up well in the soup and typically turn to mush.
Provided by Member 610488
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 498.7, Fat 22, SaturatedFat 4.2, Cholesterol 186, Sodium 956, Carbohydrate 59, Fiber 3, Sugar 5.2, Protein 15.3
BREAD SOUP ALENTEJO-STYLE (PORTUGUESE)
Stale bread is added to an aromatic broth.The bread absorbs the broth and softens. Adapted from Portugese Homestyle Cooking.
Provided by kellychris
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290.9, Fat 19.6, SaturatedFat 3.7, Cholesterol 211.5, Sodium 2058.9, Carbohydrate 19.2, Fiber 1, Sugar 1.9, Protein 9.2
ACORDA A ALENTEJANA (BREAD-THICKENED GARLIC-CORIANDER SOUP)
Provided by Jean Anderson
Categories dinner, soups and stews, appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 1155 milligrams, Sugar 1 gram, TransFat 0 grams
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