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Bread Soup with Cilantro, Garlic and Poached Egg

Source: Casual Cuisines of the World - Taverna
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
This Portuguese soup from the province of Alentejo is known as a sopa seca, or "dry soup," because its primary ingredient is bread. Each serving is topped with a poached egg that the diner must break with a spoon and swirl into the soup.
RECIPE INGREDIENTS
1 tablespoon minced garlic
1 teaspoon salt
1 cup chopped fresh cilantro
Pinch of red pepper flakes, optional
1/2 cup olive oil
3 thick slices coarse-textured peasant bread, crusts removed, cut into 1 1/2-inch cubes (about 6 cups)
4 eggs
3-4 cups chicken stock, optional
Bread Soup with Cilantro, Garlic and Poached Egg Recipe at Cooking.com
DIRECTIONS
In a mortar, combine the garlic, salt, 1/2 cup of the cilantro and the red pepper flakes, if using. Mash with a pestle to form a paste. Add 1/4 cup of the olive oil, 1 tablespoon at a time, and mix until well blended. Evenly divide the garlic paste among 4 warmed soup bowls and keep warm.


Preheat an oven to 350 degrees F. Brush the bread cubes with the remaining 1/4 cup olive oil and toast in the oven, turning a few times, until golden brown, 8-10 minutes.


Distribute the bread cubes evenly among the soup bowls and toss them with the garlic mixture.


In a deep frying pan, bring a generous amount of water to a rolling boil. Reduce the heat to medium-low so that the water barely simmers. Crack each egg and gently release it just above the surface of the water. Simmer undisturbed until the whites are set but soft and the yolks are still runny, about 3 minutes. Using a slotted spoon, carefully remove the eggs and set aside on a plate.


You may use the egg-poaching water (you will need 3-4 cups) for finishing the soup or you may use stock. Bring the water or stock to a boil and pour it over the bread cubes in each soup bowl, using only as much as needed to cover the bread. Carefully slip a poached egg into the center of each bowl. Sprinkle with the remaining 1/2 cup cilantro. Serve hot.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 414
Fat. Total: 33g
Fiber: 1g
Carbohydrates, Total: 16g
Sodium: 930mg
% Cal. from Fat: 72%
Cholesterol: 212mg
Protein: 14g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Richard, MA Reviewed: 12/12/2012
Awesome, just like we had in Portugal
This was perfect just the way it's written. We used 3 cups of stock. Salty, garlicy, pungent and delicious.
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