Portuguese Garlic And Cilantro Bread Soup (Açorda À Alentejana) Recipe Recipe

Name: Portuguese Garlic And Cilantro Bread Soup (Açorda À Alentejana) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; 4 ounces dry-cured Spanish style chorizo, quartered lengthwise and thinly sliced; 1 medium yellow onion, finely diced; 6 medium cloves garlic, crushed; 1 small serrano chili, minced; 3/4 cup loosely packed cilantro leaves and tender stems, minced and divided, plus leaves for garnish; 2 cups chicken stock or store-bought low-sodium chicken broth; 8 cups cubed or torn stale Portuguese bread or baguette, with crust; Water; Kosher salt and freshly ground black pepper; 4; or; (optional); , for garnish

Servings: persons

3 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces dry-cured Spanish style chorizo, quartered lengthwise and thinly sliced
1 medium yellow onion, finely diced
6 medium cloves garlic, crushed
1 small serrano chili, minced
3/4 cup loosely packed cilantro leaves and tender stems, minced and divided, plus leaves for garnish
2 cups chicken stock or store-bought low-sodium chicken broth
8 cups cubed or torn stale Portuguese bread or baguette, with crust
Water
Kosher salt and freshly ground black pepper
4
or
(optional)
, for garnish

1
In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until crisped, about 4 minutes. Using a slotted spoon, transfer chorizo to a plate and set aside.
2
Add onion, garlic, and serrano chili to same Dutch oven and cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add two-thirds of cilantro and cook, stirring, until onions are lightly golden, about 3 minutes longer.
3
Add stock to pot and bring to a simmer. Stir in bread and cook, adding water as needed 1/2 cup at a time and stirring occasionally, until bread has absorbed all liquid and has almost completely broken down into a porridge-like texture, about 30 minutes. Stir in remaining minced cilantro and season with salt and pepper.
4
Spoon bread soup into bowls, top each with a poached egg, if using, along with sliced scallions, cilantro leaves, and crisped chorizo. Drizzle with olive oil and serve immediately.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, plus more for drizzling, 4 ounces dry-cured Spanish style chorizo, quartered lengthwise and thinly sliced, 1 medium yellow onion, finely diced, 6 medium cloves garlic, crushed, and more.

Yes, Portuguese Garlic And Cilantro Bread Soup (Açorda À Alentejana) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Portuguese Garlic And Cilantro Bread Soup (Açorda À Alentejana) Recipe

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