Portuguese Bread Soup Recipes

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.

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.