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
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