Açorda alentejana
Açorda alentejana is a frugal Portuguese bread soup in which garlic, coriander, olive oil and poached eggs perfume hot water or light stock poured over stale bread.
Foto: Ramessos — Own work · CC BY-SA 4.0 · Bronnen
Ingrediënten & Bereidingsstappen
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Historische achtergrond
Açorda alentejana is a frugal Portuguese bread soup in which garlic, coriander, olive oil and poached eggs perfume hot water or light stock poured over stale bread.
5 stappen
Pound garlic, coriander stems and salt into a paste and divide among serving bowls with olive oil.
Bring water or stock to a gentle simmer and season with vinegar.
Poach the eggs until the whites set and the yolks stay soft, then lift out.
Pour the very hot broth over the herb paste and stir.
Add bread and a poached egg to each bowl and finish with coriander leaves.
Serve at once with extra olive oil; poached cod can be added for a fuller meal.
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