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AÇORDA ALENTEJANA, PORTUGUESE SOUP


AÇORDA ALENTEJANA, PORTUGUESE SOUP

AÇORDA ALENTEJANA, PORTUGUESE SOUP

So many dishes and flavors from all around the world and I haven't shared a Portuguese recipe since now!
I actually started the blog more than two years ago when I was living in Portugal and now I realized and asked myself... how come after living there for three years I haven't shared a Portuguese recipe yet!



The açorda Alentejana is a very simple, easy-to-do yet delicious soup. A humble meal that peasants used to make and have at their lunch breaks. Sometimes the success of a dish is very much in its simplicity, with only a few good basic ingredients you can get an effortless, healthy and yummy dish.
Although it is a dish typical from the region of Alentejo, you can find it everywhere in Portugal, same as the popular caldo verde.

AÇORDA ALENTEJANA, PORTUGUESE SOUP

AÇORDA ALENTEJANA, PORTUGUESE SOUP



As well as in many other Portuguese recipes, this soup is loaded with fresh cilantro. I am aware that there is a fair amount of cilantro haters, so sorry about this one, you can replace it with parsley though. I find that something very similar happens with coconut that whether you love it or hate it. Well in my particular case it is the first option and I admit I can use it with no discretion. What can I say... I love cilantro.


There are several different ways of preparing this açorda like adding cod fish and its own broth, or with clams, however this is the basic and classic one. The prep is easy as pie, the perfect quick dinner with no hassle for those days with no time to cook.

AÇORDA ALENTEJANA, PORTUGUESE SOUP


INGREDIENTS (Serves 2)


  • 4 garlic cloves, peeled
  • A handful of fresh cilantro (or parsley)
  • 1/2 litre of water or broth
  • A few pieces of gluten free hard bread 
  • 2 organic eggs
  • Extra virgin olive oil
  • Salt
AÇORDA ALENTEJANA, PORTUGUESE SOUP


PREPARATION:


  1. Use a mortar and a pestle to mash the garlic with some salt and cilantro leaves (use as much as you like) until you get a paste.
  2. Drizzle some olive oil in a sauce pan, pour the garlic paste and brown at medium heat, be careful not to burn the garlic.
  3. Toast the bread and place in the bowl where you will be serving the soup.
  4. Add the broth or water to the sauce pan and bring to a boil.
  5. In the meantime poach the eggs.
  6. Add the poached eggs to the bowls with the bread, then add the broth over it. And that's it, enjoy!
AÇORDA ALENTEJANA, PORTUGUESE SOUP

AÇORDA ALENTEJANA, PORTUGUESE SOUP

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