Sopa Alenteejana

Charlotte J's Note:

Garlic and Cilantro Bread Soup...Portugal... From All Around The World Cookbook by Sheila Lukins

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

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
• ¼ 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. Enriched broth:.
2. Place broth, garlic, cilantro, olive oil, and peppercorns in a large heavy pot.
3. Bring to a boil, reducing heat to medium-low and simmer uncovered for 20 minutes.
4. Strain broth and return it to the pot, keeping warm.
5. Sopa:.
6. Place garlic, salt, lemon zest in a food processor and pulse on and off until finely chopped.
7. Add cilantro and process until just smooth.
8. With the machine running, drizzle in 3 tablespoons oil through the feed tube and process until just smooth.
9. Scrape the puree into a bowl ans set aside.
10. Bring the strained broth to a simmer and eggs one at a time in the broth for 2 minutes.
11. Remove with slotted spoon and set aside.
12. Poach egg:.
13. Crack one egg into a bowl.
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. Repeat for each egg.
16. Re-strain broth if desired and simmer until heated through.
17. To serve, place 2 tablespoons of the cilantro puree in the bottom of each of 6 shallow bowls.
18. Lay a slice of toasted corn bread on top of each puree.
19. Top each slice of bread with a poached egg and ladle the hot broth over the eggs.
20. Garnish with the 3 tablespoons of chopped cilantro and drizzle each serving with a little of the olive oil.
21. Serve immediately.