Bread Soup Alentejo Style Portuguese Recipes

ACORDA ALENTEJANA (PORTUGUESE BREAD SOUP)

Acorda Alentejana (Portuguese Bread Soup) image

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

1 lb sturdy rustic-style bread, stale if possible and torn into 1 to 2 nch chunks
4 garlic cloves, peeled
1 bunch cilantro, washed and roughly chopped
1/2 teaspoon salt
6 cups water
4 eggs
4 tablespoons olive oil
black pepper, to taste

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

PORTUGUESE BREAD SOUP A, CORDA

Portuguese Bread Soup A, corda image

Provided by Florence Fabricant

Categories lunch, one pot, soups and stews, appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

8 ounces stale French or Italian bread
1 tablespoon chopped coriander
1 tablespoon chopped parsley
6 cloves garlic
Salt
5 to 6 tablespoons olive oil
5 cups boiling water

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.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 0 grams

BREAD SOUP ALENTEJO-STYLE (PORTUGUESE)

Bread Soup Alentejo-Style (Portuguese) image

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

1 tablespoon coarse salt (to taste)
4 garlic cloves, coarsely chopped
1/4 cup olive oil
1/2 cup finely chopped cilantro
1 quart boiling water
4 cups portugese bread or 4 cups other dense bread, stale, torn
4 eggs

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.

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

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