Bread Soup Alentejo-Style (Portuguese) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Stale bread is added to an aromatic broth.The bread absorbs the broth and softens. Adapted from Portugese Homestyle Cooking. 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 |
Directions:
1. Mash the garlic with the salt,forming a paste.
2. In a large bowl,mix the paste with the olive oil and cilantro.
3. Gradually stir in 1/2 the water.
4. Tear the bread into medium sized pieces,(2 to 3 inches) Toss in as little or as much as you wish.
5. Allow it to soak up some water for about 5 minutes.Add more water if necessary,so that mixture is not dry.
6. Mix gently. Ther should be a decent amount of broth,although the ratio of liquid to bread is a matter of preference.
7. 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*.
8. Ladle the soup into serving bowls, including an egg in each one.
9. Serve immediately.
10. NOTE: The eggs can be boiled or poached seperately and then added to each soup bowl.
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