Best 3 Acorda A Alentejana Bread Thickened Garlic Coriander Soup Recipes

Do you want to enjoy a hearty and flavorful soup that perfectly blends the essence of Alentejo cuisine? Look no further than açorda à alentejana, a traditional Portuguese soup known for its thick, velvety texture, and bursting with bold garlic and coriander flavors. This enticing dish is not only a delight to the taste buds but also a testament to the culinary heritage of the Alentejo region. Prepare to embark on a culinary journey as we explore the best recipe for açorda à alentejana and uncover the secrets behind its unique charm.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

ACORDA A ALENTEJANA (BREAD-THICKENED GARLIC-CORIANDER SOUP)

Acorda A Alentejana (Bread-Thickened Garlic-Coriander Soup) image

Provided by Jean Anderson

Categories dinner, soups and stews, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups (loosely packed) fresh coriander leaves
4 teaspoons minced garlic
2 teaspoons kosher salt
4 tablespoons robust olive oil
6 cups boiling water
1/2 pound day-old French or Italian bread, cut in 1 1/2-inch cubes
1/4 teaspoon freshly ground black pepper
4 softly poached (2-minute) extra-large eggs

Steps:

With a large mortar and pestle, pound the coriander, garlic and salt to paste. Spread over the bottom of a shallow 3-quart terra cotta casserole and drizzle with olive oil.
Pour in the boiling water, add the bread and pepper, toss well and let stand 2 minutes. Taste for salt and add more if needed.
Slide the poached eggs on top and serve, making sure each person gets an egg.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 1155 milligrams, Sugar 1 gram, TransFat 0 grams

ACORDA ALENTEJANA / ALENTEJO BREAD AND GARLIC SOUP

Acorda Alentejana / Alentejo Bread and Garlic Soup image

I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. I am unclear if this soup is meant to be hot or cold since no reference to heating it is made in the recipe, so will update this one once I have made it. If you make this before I do, I would greatly appreciate your feedback.

Provided by kiwidutch

Categories Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 garlic cloves
1 teaspoon salt
1/2 cup olive oil
4 tablespoons fresh coriander, chopped (cilantro)
1 pint boiling water (2 cups)
4 slices whole wheat bread
4 eggs (poached)

Steps:

Mince the garlic and mix with the salt in a soup pan.
Add the olive oil and chopped coriander (cilantro) then add the water and stir well.
Heat a separate pan of water and gently drop in your eggs to poach them.
Serve the garlic soup into individual dishes, place a slice of bread on top of each and then gently top with one poached egg per plate.

Nutrition Facts : Calories 385.8, Fat 33.2, SaturatedFat 5.5, Cholesterol 211.5, Sodium 802.8, Carbohydrate 14.3, Fiber 2, Sugar 2, Protein 9.2

Tips:

Use stale bread for a thicker, more flavorful soup.
Toast the bread slices until golden brown and crispy to add a smoky flavor to the soup.
Use a mortar and pestle to grind the garlic and coriander seeds to release their full flavor.
Add a pinch of saffron to the soup for a vibrant color and a subtle, earthy flavor.
Serve the soup with a drizzle of extra virgin olive oil and a sprinkle of fresh cilantro for a finishing touch.

Conclusion:

Acorda à Alentejana is a simple yet flavorful soup that is a staple of Portuguese cuisine. Made with stale bread, garlic, coriander, and olive oil, this soup is hearty, comforting, and packed with flavor. Whether you're looking for a quick and easy meal or a traditional Portuguese dish to impress your friends and family, Acorda à Alentejana is sure to satisfy.