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
ACORDA
Steps:
- Preheat the oven to 350 degrees. In a bowl, toss the bread cubes with 3 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the bread on a baking sheet and toast until golden, watching carefully. Set aside.
- In a large saucepan or stockpot, combine the wine and the clams. Cover the pan and, over medium high heat, cook the clams, shaking the pan occasionally, for about 10 minutes. Remove the clams to a bowl with a slotted spoon, discarding any that have not opened. Add the mussels and cook in the same way, again discarding any that do not open. Transfer the mussels to the bowl with the clams, and remove all the meat from the shells. Set the shellfish aside. Discard the shells and add the liquor from the bowl back into the pan with the wine. Strain the cooking water through a fine strainer lined with cheesecloth, return it to a clean pan, and add the clam juice.
- Meanwhile, in a mortar and pestle or a food processor, process the cilantro, garlic, and 3/4 teaspoons salt to a paste. Transfer the mixture to a large, heated serving tureen with a lid and stir in the remaining 3 tablespoons olive oil. Bring the wine and clam juice mixture back to a simmer and add the cooked shellfish and the raw shrimp. Simmer for 3 minutes, add the bread chunks and stir for 2 minutes more, or until the soup is very hot. Drizzle the egg mixture over the top, stirring slowly in a circle. Immediately pour the simmering mixture into the tureen, stir to mix, and ladle the soup into heated bowls at the table. Garnish with a sprig of cilantro.
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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