Alentejo Bread & Egg Soup (Acorda Alentejana) Recipe

"Açorda Alentejana is one of the most recognizable soups in Portuguese cuisine, originating in Alentejo. It is a very unique soup which combines bread soaked in delicious broth with cilantro and a poached egg on top, and notable because it contains no meat. It is both immensely flavorful as well as healthy and hearty at the same time. From Easy Portuguese Recipes."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (638 g)
Calories 299.9
Total Fat - 17.5 g
Saturated Fat - 3.4 g
Cholesterol - 208.3 mg
Sodium - 2090.6 mg
Total Carbohydrate - 24.3 g
Dietary Fiber - 3.2 g
Sugars - 4 g
Protein - 13.9 g
Calcium - 173.6 mg
Iron - 3.6 mg
Vitamin C - 38.4 mg
Thiamin - 0.3 mg

Step by Step Method

TO MAKE THE BROTH

Step 1

Place the chicken broth, garlic, cilantro, and olive oil in a saucepan. Bring it to a boil, reduce the heat to medium-low and simmer uncovered for 20 minutes. Strain the broth and return it to the pot.

TO MAKE THE SOUP

Step 2

Place the chopped garlic, salt and pepper to taste, lemon rinds, and cilantro in a food processor and process until just smooth. With the machine running, drizzle in 3 tablespoons of olive oil. Scrape the mixture into a bowl and set aside.

Step 3

Bring the strained broth to a simmer and poach the eggs in the broth for 2 minutes. Remove with a slotted spoon and set aside.

Step 4

To serve, place the blended mixture into the bottom of a serving bowl. Lay a slice of toasted bread on top of the purée. Top the bread with a poached egg, and ladle the hot broth over the eggs.