Asordo Portuguese Bread Soup Recipes

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ACORDA ALENTEJANA (PORTUGUESE BREAD SOUP)



Acorda Alentejana (Portuguese Bread Soup) image

Acordas are a type of Portuguese traditional soup which are designed to make use of leftovers of the country's much cherished staple food, stale bread. The Moors, the medieval Arabs who occupied the Iberian Peninsula for nearly 800 years, made copious and imaginative use of stale bread, employing it to thicken, enrich and bulk out everything they could think of. The best kind of bread is a thick crusty bread, like a country bread or peasant bread. Try and not use crustless or thinly crusted types of bread as they don't hold up well in the soup and typically turn to mush.

Provided by Member 610488

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb sturdy rustic-style bread, stale if possible and torn into 1 to 2 nch chunks
4 garlic cloves, peeled
1 bunch cilantro, washed and roughly chopped
1/2 teaspoon salt
6 cups water
4 eggs
4 tablespoons olive oil
black pepper, to taste

Steps:

  • If the bread isn't already stale, spread the chunks on a baking sheet and dry out in a 250 degree F oven for about an hour.
  • Process the garlic, cilantro and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout). Spoon into the bottom of a large, heatproof serving bowl or soup tureen.
  • Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny.
  • Pour the still-boiling water (don't worry about any egg bits in it) over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste.
  • Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp.
  • Top the soup with the poached eggs and serve immediately.

Nutrition Facts : Calories 498.7, Fat 22, SaturatedFat 4.2, Cholesterol 186, Sodium 956, Carbohydrate 59, Fiber 3, Sugar 5.2, Protein 15.3

ASORDO - PORTUGUESE BREAD SOUP



Asordo - Portuguese Bread Soup image

The Portuguese love bread soup. It was a peasant dish in the old country, and when they came to this country, it continued to be a favourite way of using up stale bread.

Provided by luvcookn

Categories     Portuguese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb loaf French bread, dry, broken up into small pieces
5 garlic cloves, peeled and finely chopped
3 tablespoons olive oil
2 quarts chicken stock
1/2 lb shrimp, peeled
salt
Tabasco sauce (use Piri Piri if available)
chopped parsley
4 whole eggs

Steps:

  • Soak bread in water until soft. Squeeze out the water and set the bread aside.
  • In a soup pot, toast the garlic in the olive oil, just until it begins to barely brown.
  • Add the chicken stock to the pot and bring to a simmer.
  • Add the bread to the pot and simmer, making a thick soup.
  • Add the shrimp, salt, and Piri Piri.
  • Cook for a moment.
  • Place the soup in a tureen and garnish with the parsley.
  • Break the eggs on top of the soup.
  • Bring to the table and stir the eggs into the soup before serving.

ASORDO (PORTUGUESE BREAD SOUP)



ASORDO (PORTUGUESE BREAD SOUP) image

ASORDO (PORTUGUESE BREAD SOUP) . Alimento Base: Bread, Break the bread up into small pieces and soak in water until it is soft. Squeeze out the water and set the bread aside. In a soup pot toast the garlic in the olive oil just until it begins to...

Provided by Equipo Editorial

Categories     Bread

Time 25m

Number Of Ingredients 11

SOUP
1 lb stale loaf of French bread
5 garlic cloves (finely chopped)
3 tbl olive oil
2 quart chicken stock (fresh or canned)
1/2 lb shrimp peeled
Hot-pepper oil sauce (piri piri)
Salt to taste
GARNISH
4 whole eggs
1 sprig fresh parsley (chopped)

Steps:

  • Preparation
  • Break the bread up into small pieces and soak in water until it is soft.
  • Squeeze out the water and set the bread aside.
  • In a soup pot toast the garlic in the olive oil just until it begins to barely brown.
  • Add the chicken stock to the pot and bring to a simmer.
  • Add the bread to the pot and simmer, making a thick soup.
  • Add the shrimp, salt to taste and Piri Piri to taste.
  • Cook for a moment. Place the soup in a tureen and garnish with the parsley.
  • Break the eggs on top of the soup.
  • Bring to the table and stir the eggs into the soup before serving.

Nutrition Facts : Fat 9 g, Carbohydrate 12 g, Protein 9 g, ServingSize 1 ración

PORTUGUESE SOPAS



Portuguese Sopas image

This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.

Provided by j clifton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

1 (3 pound) beef pot roast
1 onion, diced
1 cup fresh mint leaves
2 cloves garlic, minced, or more to taste
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 bay leaves, or more to taste
salt and ground black pepper to taste
water to cover
1 head cabbage, quartered, or more to taste

Steps:

  • Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
  • Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

Nutrition Facts : Calories 464.4 calories, Carbohydrate 11.1 g, Cholesterol 115.8 mg, Fat 31.5 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 12.7 g, Sodium 149.3 mg, Sugar 5.3 g

PORTUGUESE BREAD SOUP A, CORDA



Portuguese Bread Soup A, corda image

Provided by Florence Fabricant

Categories     lunch, one pot, soups and stews, appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

8 ounces stale French or Italian bread
1 tablespoon chopped coriander
1 tablespoon chopped parsley
6 cloves garlic
Salt
5 to 6 tablespoons olive oil
5 cups boiling water

Steps:

  • Remove the toughest part of the crust, then cut the bread into cubes the size of a lump of sugar.
  • Crush the herbs and garlic to a paste with a little salt (about 1/2 teaspoon) and some water (about 2 tablespoons). This can also be done in a food processor, with a tablespoon of oil added. Put the herb paste in a warm terrine, with the olive oil and bread cubes.
  • Pour on the boiling water and stir until the bread softens to a jellied pap. It should be lumpier and more undulating than bread sauce; do not stir it too vigorously. Add more water if you like, as it should not be too thick. Season to taste.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 0 grams

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