Açorda à Alentejana (Bread and Garlic Soup with Cilantro)
The recipe for this garlicky bread soup comes from Rosa Filipe of O Barro restaurant in Redondo, Portugal, who claims it is nicknamed “beggar's soup” because it contains no meat or fish.
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Saucepan
- Stove
- Wooden spoon
- Whisk
- Fork
- Baking sheet
- Oven
- Ladle
Ingredients
- 4 cups roughly chopped cilantro leaves and stems
- 7 cloves garlic, peeled
- 1 large green bell pepper, stemmed, seeded, and roughly chopped
- 1 serrano pepper, stemmed, seeded, and roughly chopped
- Kosher salt
- freshly ground black pepper
- 1⁄2 cup olive oil
- 1⁄2 lb. Portuguese pão bread, or 2 kaiser rolls, cut into 1" cubes and toasted
- 8 cups chicken stock
- 4 eggs, lightly beaten
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