Açorda à Alentejana

Ingredients

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 slices of crusty bread, preferably day-old 4 slices of crusty bread, preferably day-old
• 4 large eggs 4 large eggs
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable broth over medium heat.
2. 2.
   In a separate pan, heat the olive oil and sauté the minced garlic until fragrant.
3. 3.
   Add the sautéed garlic to the pot of vegetable broth and season with salt and pepper.
4. 4.
   Cut the crusty bread into small cubes and add them to the pot. Let the bread soak in the broth for about 10 minutes, stirring occasionally.
5. 5.
   While the bread is soaking, poach the eggs in a separate pot of simmering water until the whites are set but the yolks are still runny.
6. 6.
   Once the bread has softened and absorbed the flavors of the broth, divide the soup into individual bowls.
7. 7.
   Place a poached egg on top of each bowl of soup.
8. 8.
   Garnish with fresh cilantro and drizzle with olive oil.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Bread — Using day-old crusty bread is recommended as it will soak up the broth better and maintain its texture.

Tips & Tricks

• For a twist, you can add cooked shrimp or diced cooked chicken to the soup for added protein and flavor.
• If you prefer a thicker consistency, you can blend a portion of the soup before adding the poached eggs.
• Adjust the amount of garlic according to your taste preferences.
• Drizzle some extra virgin olive oil on top of the soup just before serving for an extra burst of flavor.
• Serve the soup with some crusty bread on the side for a complete meal.

Serving advice

Serve the Açorda à Alentejana hot, allowing the poached egg yolk to mix with the soup for a creamy and rich experience. Accompany it with a fresh green salad for a well-rounded meal.

Presentation advice

Present the Açorda à Alentejana in individual bowls, with the poached egg sitting on top of the bread soup. Garnish with a sprinkle of fresh cilantro and a drizzle of olive oil for an appetizing and visually appealing presentation.