Asordo Portuguese Bread Soup Recipes

PORTUGUESE BREAD SOUP

Steps:

• 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 (add more salt if necessary).

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.

ASORDO - PORTUGUESE BREAD SOUP

Steps:

• Soak bread in water until soft. Squeeze out the water and set the bread aside.
• In a soup pot, toast the garlic in the olive oil, just until it begins to barely brown.
• Add the chicken stock to the pot and bring to a simmer.
• Add the bread to the pot and simmer, making a thick soup.
• Add the shrimp, salt, and Piri Piri.
• Cook for a moment.
• Place the soup in a tureen and garnish with the parsley.
• Break the eggs on top of the soup.
• Bring to the table and stir the eggs into the soup before serving.

ASORDO (PORTUGUESE BREAD SOUP)

Steps:

• Preparation
• Break the bread up into small pieces and soak in water until it is soft.
• Squeeze out the water and set the bread aside.
• In a soup pot toast the garlic in the olive oil just until it begins to barely brown.
• Add the chicken stock to the pot and bring to a simmer.
• Add the bread to the pot and simmer, making a thick soup.
• Add the shrimp, salt to taste and Piri Piri to taste.
• Cook for a moment. Place the soup in a tureen and garnish with the parsley.
• Break the eggs on top of the soup.
• Bring to the table and stir the eggs into the soup before serving.

PORTUGUESE BREAD SOUP A, CORDA

Steps:

• Remove the toughest part of the crust, then cut the bread into cubes the size of a lump of sugar.
• Crush the herbs and garlic to a paste with a little salt (about 1/2 teaspoon) and some water (about 2 tablespoons). This can also be done in a food processor, with a tablespoon of oil added. Put the herb paste in a warm terrine, with the olive oil and bread cubes.
• Pour on the boiling water and stir until the bread softens to a jellied pap. It should be lumpier and more undulating than bread sauce; do not stir it too vigorously. Add more water if you like, as it should not be too thick. Season to taste.