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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (228g) Recipe makes 4 servings |
||
| Calories 385 | ||
| Calories from Fat 298 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.2g | 51% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 22.1g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 211mg | 70% | |
| Sodium 802mg | 33% | |
| Potassium 155mg | 4% | |
| Total Carbohydrate 14.3g | 4% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 2.0g | ||
| Protein 9.2g | 18% | |
Acorda Alentejana / Alentejo Bread and Garlic Soup
By: kiwidutch
Dec 12, 2007
I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. I am unclear if this soup is meant to be hot or cold since no reference to heating it is made in the recipe, so will update this one once I have made it. If you make this before I do, I would greatly appreciate your feedback.
SERVES 4
Ingredients
- 4 garlic cloves
- 1 teaspoon salt
- 1/2 cup olive oil
- 4 tablespoons fresh coriander, chopped (cilantro)
- 1 pint boiling water (2 cups)
- 4 slices whole wheat bread
- 4 eggs (poached)
Directions
1
Mince the garlic and mix with the salt in a soup pan.2
Add the olive oil and chopped coriander (cilantro) then add the water and stir well.3
Heat a seperate pan of water and gently drop in your eggs to poach them.4
Serve the garlic soup into individual dishes, place a slice of bread on top of each and then gently top with one poached egg per plate.
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- Course > Lunch/Snacks
- Course > Soups > Clear
- Main Ingredient > Vegetables
- Cuisine > European > Southern (Mediterranean) > Portuguese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Taste/Mood
- Dietary > Vegetarian
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: SusiK
On Mar 9, 2008
Hi, just for your info - I'm half portuguese and I can reliably inform you that this soup is definitely supposed to be served hot!
From: Engrossed
On Feb 29, 2008
This was good how I adapted it but was too salty. I only used 2 tbsp olive oil and sauteed the garlic and salt in it, then I added chicken broth instead of water, brought it to a boil, turned off the heat and stirred in the cilantro and added baby spinach leaves. I used toasted whole wheat bread to top it and the poached eggs. I sprinkled black pepper over the eggs. Pretty good overall but I'd only used 1/4 tsp salt next time. Made for the Please Review tag game.
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