Best 3 Asordo Portuguese Bread Soup Recipes
As a culinary journey through Portugal, let's embark on a delightful exploration of Asordo, a traditional bread soup that embodies the essence of rustic Portuguese cuisine. This hearty and flavorful soup is a symphony of simple ingredients, meticulously crafted to create a comforting and nourishing dish. Asordo is a testament to the Portuguese love for bread, utilizing stale bread to create a thick and luscious soup base. Enriched with a medley of vegetables, such as cabbage, carrots, and onions, this soup is a symphony of textures and flavors.
Our culinary adventure begins with the classic Asordo recipe, a timeless rendition that showcases the core elements of this beloved dish. We'll then venture into a vegetarian variation, transforming Asordo into a plant-based delight. For those seeking a richer experience, a seafood-infused Asordo beckons, brimming with the bounty of the ocean. And to cater to dietary preferences, a gluten-free interpretation of Asordo awaits, ensuring everyone can savor this Portuguese gem.
PORTUGUESE BREAD SOUP
Sometimes the simplest recipes are the tastiest, nothing like a traditional Portuguese bread soup. It's a delicious meal, cheap, with few ingredients and quite comforting. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Olive oil, eggs, water, coriander, bread, garlic HOW TO MAKE PORTUGUESE BREAD SOUP: 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.
Provided by Pedro Barbosa
Categories Bread, Quick & easy, Recipes, Soups, Typical Portuguese dishes, Videos
Time 25m
Yield 4
Number Of Ingredients 8
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).
Nutrition Facts : Portuguese bread soup Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 676 Total Fat 43.5 g(56%) Saturated Fat 7.5 g(36%) Cholesterol 164 mg(55%) Sodium 1421 mg(62%) Total Carbohydrate 59.5 g(22%) Protein 15.5 g
BREAD SOUP ALENTEJO-STYLE (PORTUGUESE)
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
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
PORTUGUESE BREAD SOUP A, CORDA
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
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
Tips:
- Use stale bread: Stale bread is essential for making açorda. It absorbs the broth and other ingredients better, resulting in a thick, flavorful soup.
- Choose the right bread: The best type of bread to use for açorda is a rustic, country-style bread with a dense crumb. Avoid using soft, fluffy breads, as they will not hold up well in the soup.
- Toast the bread: Toasting the bread before adding it to the soup helps to bring out its flavor and give it a crispy texture.
- Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful one. A good option is to use a homemade chicken or vegetable broth. You can also use a store-bought broth, but be sure to choose one that is low in sodium.
- Add plenty of herbs and spices: Herbs and spices add flavor and depth to the soup. Some good options include garlic, onion, cumin, paprika, and parsley.
- Don't be afraid to experiment: There are many different ways to make açorda. Feel free to experiment with different ingredients and flavors to create your own unique version of this classic Portuguese soup.
Conclusion:
Açorda is a delicious and hearty Portuguese soup that is perfect for a cold winter day. It is made with stale bread, broth, herbs, and spices. The soup is typically served with a poached egg on top. Açorda is a relatively easy soup to make, and it is a great way to use up leftover bread. With its simple ingredients and bold flavors, açorda is a soup that is sure to please everyone at your table.
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