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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Garlic and Cilantro Bread Soup...Portugal... From All Around The World Cookbook by Sheila Lukins Ingredients:
12 cups defatted chicken broth |
10 garlic cloves, lightly bruised and peeled |
10 fresh fresh cilantro stems, with stems and roots, roots lightly crushed |
3 tablespoons extra virgin olive oil |
4 black peppercorns |
6 garlic cloves, coarsely chopped |
1 tablespoon coarse salt |
lemon zest, freshly grated |
1 cup cilantro, leaves and stems coarsely chopped |
3 tablespoons extra virgin olive oil |
1/4 cup extra virgin olive oil, for garnish |
6 large eggs, at room temperature |
6 pieces cornbread, thinly sliced and lightly toasted |
3 tablespoons cilantro leaves, coarsely chopped for garnish |
Directions:
1. Enriched broth:.
2. Place broth, garlic, cilantro, olive oil, and peppercorns in a large heavy pot.
3. Bring to a boil, reducing heat to medium-low and simmer uncovered for 20 minutes.
4. Strain broth and return it to the pot, keeping warm.
5. Sopa:.
6. Place garlic, salt, lemon zest in a food processor and pulse on and off until finely chopped.
7. Add cilantro and process until just smooth.
8. With the machine running, drizzle in 3 tablespoons oil through the feed tube and process until just smooth.
9. Scrape the puree into a bowl ans set aside.
10. Bring the strained broth to a simmer and eggs one at a time in the broth for 2 minutes.
11. Remove with slotted spoon and set aside.
12. Poach egg:.
13. Crack one egg into a bowl.
14. Then give the broth a gentle stir and while the broth is whirling slide the egg into the center of the broth whirl.
15. Repeat for each egg.
16. Re-strain broth if desired and simmer until heated through.
17. To serve, place 2 tablespoons of the cilantro puree in the bottom of each of 6 shallow bowls.
18. Lay a slice of toasted corn bread on top of each puree.
19. Top each slice of bread with a poached egg and ladle the hot broth over the eggs.
20. Garnish with the 3 tablespoons of chopped cilantro and drizzle each serving with a little of the olive oil.
21. Serve immediately.
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