Sopa Alentejana Recipe 35 Food

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.

SOPA ALENTEJANA RECIPE - (3/5)

Steps:

• smash the garlic cloves, the salt and the coriander in a mortar. Put the mixture in a deep basin, pour the olive oil and mix. Add the boiling water and throw in the bread, cut into small square chunks. Meanwhile, cook some poached eggs (throw the raw eggs into boiling water with a bit of white vinegar). Finally, add the poached eggs to the basin and mix gently with a spoon. Serve. You can also set aside some bits of chopped raw pepper to accompany the soup.