Alentejo Bread & Egg Soup (Acorda Alentejana)

4
Servings
20m
Prep Time
22m
Cook Time
42m
Ready In


"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 recipe yields 4 servings
OK
  • FOR THE BROTH
  • FOR THE SOUP

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

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.

Step 5

Garnish with chopped cilantro and serve immediately.

Tips & Variations


No special items needed.

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