Best 4 Acorda Alentejana Portuguese Bread Soup Recipes
Acorda Alentejana is a traditional Portuguese bread soup that is simple to make and packed with flavor. This hearty and comforting soup is made with stale bread, garlic, olive oil, eggs, cilantro, and other seasonings. It is a popular dish in the Alentejo region of Portugal, and it is often served as a starter or main course. Acorda Alentejana is a great way to use up leftover bread, and it is a delicious and affordable meal that can be easily enjoyed by people of all ages.
Here are our top 4 tried and tested recipes!
ACORDA ALENTEJANA (PORTUGUESE BREAD SOUP)
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
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 ALENTEJANA / ALENTEJO BREAD AND GARLIC SOUP
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
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
ACORDA A ALENTEJANA (BREAD-THICKENED GARLIC-CORIANDER SOUP)
Provided by Jean Anderson
Categories dinner, soups and stews, appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
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
PORTUGUESE BREAD SOUP A, CORDA
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
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
Tips:
- Use stale bread: Stale bread is best for açorda alentejana because it absorbs the broth and other ingredients better, resulting in a thicker, more flavorful soup.
- Don't be afraid to experiment with different types of bread: You can use any type of bread you like for açorda alentejana, but some popular options include sourdough, French bread, and Portuguese bread.
- Use a flavorful broth: The broth is one of the most important ingredients in açorda alentejana, so make sure to use a broth that is flavorful and well-seasoned. You can use chicken broth, vegetable broth, or even fish broth.
- Add plenty of herbs and spices: Herbs and spices are essential for giving açorda alentejana its characteristic flavor. Some popular herbs and spices to use include cilantro, parsley, garlic, paprika, and bay leaves.
- Don't overcook the eggs: The eggs in açorda alentejana should be cooked just until they are set. If you overcook them, they will become tough and rubbery.
Conclusion:
Açorda alentejana is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give açorda alentejana a try.
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