Bread Soup Alentejo Style Portuguese Food

Sometimes the simplest recipes are the tastiest, nothing like a traditional Portuguese bread soup. It's a delicious meal, cheap, with few ingredients and quite comforting. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Olive oil, eggs, water, coriander, bread, garlic HOW TO MAKE PORTUGUESE BREAD SOUP: 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.

Provided by Pedro Barbosa

Categories     Bread, Quick & easy, Recipes, Soups, Typical Portuguese dishes, Videos

Time 25m

Yield 4

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Portuguese bread soup Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 676 Total Fat 43.5 g(56%) Saturated Fat 7.5 g(36%) Cholesterol 164 mg(55%) Sodium 1421 mg(62%) Total Carbohydrate 59.5 g(22%) Protein 15.5 g

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

• Ingredients

Nutrition Facts : Calories 498.7, Fat 22, SaturatedFat 4.2, Cholesterol 186, Sodium 956, Carbohydrate 59, Fiber 3, Sugar 5.2, Protein 15.3

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

• Ingredients

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

I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. I am unclear if this soup is meant to be hot or cold since no reference to heating it is made in the recipe, so will update this one once I have made it. If you make this before I do, I would greatly appreciate your feedback.

Provided by kiwidutch

Categories     Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 385.8, Fat 33.2, SaturatedFat 5.5, Cholesterol 211.5, Sodium 802.8, Carbohydrate 14.3, Fiber 2, Sugar 2, Protein 9.2

The Portuguese love bread soup. It was a peasant dish in the old country, and when they came to this country, it continued to be a favourite way of using up stale bread.

Provided by luvcookn

Categories     Portuguese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

• Ingredients