Asordoportuguesebreadsoup 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).

PORTUGUESE SOUP

Steps:

• In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
• Stir in vinegar and simmer 1 hour more. Add more water if needed.

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.

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.

GRANDMA'S PORTUGUESE SOUP

Steps:

• Place beans in a large pot and cover with water. Soak 8 hours to overnight.
• Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
• Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.

BREAD SOUP ALENTEJO-STYLE (PORTUGUESE)

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.