Sopa Alenteejana

Ingredients

Enriched Broth

• 12 cups defatted chicken broth
• 10 garlic cloves, lightly bruised and peeled
• 10 fresh fresh cilantro stems, with stems and roots, roots lightly crushed
• 3 tablespoons extra virgin olive oil
• 4 black peppercorns

Sopa

• 6 garlic cloves, coarsely chopped
• 1 tablespoon coarse salt
• lemon zest, freshly grated
• 1 cup cilantro, leaves and stems coarsely chopped
• 3 tablespoons extra virgin olive oil
• 1/4 cup extra virgin olive oil, for garnish
• 6 large eggs, at room temperature
• 6 pieces cornbread, thinly sliced and lightly toasted
• 3 tablespoons cilantro leaves, coarsely chopped for garnish

Directions

1. 1

   Enriched broth:.

2. 2

   Place broth, garlic, cilantro, olive oil, and peppercorns in a large heavy pot.

3. 3

   Bring to a boil, reducing heat to medium-low and simmer uncovered for 20 minutes.

4. 4

   Strain broth and return it to the pot, keeping warm.

5. 5

   Sopa:.

6. 6

   Place garlic, salt, lemon zest in a food processor and pulse on and off until finely chopped.

7. 7

   Add cilantro and process until just smooth.

8. 8

   With the machine running, drizzle in 3 tablespoons oil through the feed tube and process until just smooth.

9. 9

   Scrape the puree into a bowl ans set aside.

10. 10

    Bring the strained broth to a simmer and eggs one at a time in the broth for 2 minutes.

11. 11

    Remove with slotted spoon and set aside.

12. 12

    Poach egg:.

13. 13

    Crack one egg into a bowl.

14. 14

    Then give the broth a gentle stir and while the broth is whirling slide the egg into the center of the broth whirl.

15. 15

    Repeat for each egg.

16. 16

    Re-strain broth if desired and simmer until heated through.

17. 17

    To serve, place 2 tablespoons of the cilantro puree in the bottom of each of 6 shallow bowls.

18. 18

    Lay a slice of toasted corn bread on top of each puree.

19. 19

    Top each slice of bread with a poached egg and ladle the hot broth over the eggs.

20. 20

    Garnish with the 3 tablespoons of chopped cilantro and drizzle each serving with a little of the olive oil.

21. 21

    Serve immediately.