ACORDA ALENTEJANA (PORTUGUESE BREAD SOUP)
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
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
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Liam Sandoval
[email protected]I'm allergic to eggs, so I made this soup without them. It was still delicious!
Nita Walker
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the eggs and the bread, so they don't even notice the vegetables.
ayesha sabbir
[email protected]I love that this soup can be made with different types of bread. I've tried it with sourdough, French bread, and even cornbread.
Rianna Smith
[email protected]I followed the recipe exactly, but my soup didn't turn out as thick as I expected. I'm not sure what I did wrong.
Ksmart
[email protected]This soup is a great way to use up leftover bread. It's also a very affordable meal.
Kaan
[email protected]I'm not a big fan of cilantro, but I still enjoyed this soup. The other flavors were so good that the cilantro didn't bother me.
Tameka Dunne
[email protected]This soup is so hearty and filling. It's the perfect comfort food for a cold winter day.
gavin Blundell
[email protected]I love how easy this soup is to make. It's perfect for a weeknight meal.
Nyasha Ngwerume
[email protected]This soup was a bit too bland for my taste. I think it could have used more salt and pepper.
Xlmow Xumey
[email protected]I've never had anything like this before, but it was delicious! The flavors were so unique and interesting.
Airness415
[email protected]This soup is amazing! It's so flavorful and comforting. I love the combination of the bread, the eggs, and the cilantro.