Acorda Alentejana / Alentejo Bread and Garlic Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. I am unclear if this soup is meant to be hot or cold since no reference to heating it is made in the recipe, so will update this one once I have made it. If you make this before I do, I would greatly appreciate your feedback. Ingredients:
4 garlic cloves |
1 teaspoon salt |
1/2 cup olive oil |
4 tablespoons fresh coriander, chopped (cilantro) |
1 pint boiling water (2 cups) |
4 slices whole wheat bread |
4 eggs (poached) |
Directions:
1. Mince the garlic and mix with the salt in a soup pan.
2. Add the olive oil and chopped coriander (cilantro) then add the water and stir well.
3. Heat a separate pan of water and gently drop in your eggs to poach them.
4. Serve the garlic soup into individual dishes, place a slice of bread on top of each and then gently top with one poached egg per plate.
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