Portuguese Bread Soup A, corda

1. 1

   Remove the toughest part of the crust, then cut the bread into cubes the size of a lump of sugar.

2. 2

   Crush the herbs and garlic to a paste with a little salt (about 1/2 teaspoon) and some water (about 2 tablespoons).

3. 3

   This can also be done in a food processor, with a tablespoon of oil added.

4. 4

   Put the herb paste in a warm terrine, with the olive oil and bread cubes.

5. 5

   Pour on the boiling water and stir until the bread softens to a jellied pap.

6. 6

   It should be lumpier and more undulating than bread sauce; do not stir it too vigorously.

7. 7

   Add more water if you like, as it should not be too thick.

8. 8

   Season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.