HomeLIFESTYLEAlentejo soup: no one can resist

Alentejo soup: no one can resist

We have such good typical dishes of Portuguese gastronomy, which are suitable at any time. And on these colder days, an Alentejo soup always goes well.

This soup must be one of the simplest, easiest, tastiest and most affordable soups you can prepare. The Alentejo soup is, as its name implies, from the Alentejo and should preferably be made with wheat bread typical of the region.

Its origin is somewhat unknown, but it is supposed to have been invented in order to take advantage of the bread leftovers hard. After all, in the culinary world nothing is spoiled, everything is used to the fullest, all it takes is great creativity.

Alentejo soup

Kitchen:typical portuguese

Type:Prohibited

Setup time:00:20

Ingredients

  • 300g wheat bread
  • 4 eggs
  • 1 sprig of fresh coriander
  • 2 garlic cloves
  • 2 c. olive oil soup
  • salt qb

preparation method

  • Place the chopped coriander and garlic in a mortar.
  • Add the olive oil and a pinch of coarse salt and grind everything very well until it forms a kind of paste.
  • Cut the bread into thin slices and place in the bottom of a soup plate or deep bowl.
  • Spread the previous mixture on the slices of bread.
  • Poach the eggs in boiling water with a little salt.
  • Remove the eggs, place them in the tureen on top of the bread slices.
  • Pour the boiling water.
  • Cover the soup bowl or muffle the bowl with a cloth and serve immediately.

Alentejo soup with codfish and poached egg

Alentejo soup with codfish and poached egg

Kitchen:typical portuguese

Type:Prohibited

Setup time:00:25

Ingredients

  • 2 slices of cod, soaked
  • 500g sliced ​​rustic bread
  • 4 eggs
  • 2 garlic cloves
  • 1.5dl of olive oil
  • 1 bunch of coriander
  • salt qb

preparation method

  • Bring a pan with water and salt to a boil.
  • Cut the cod fillets in half and cook in boiling water.
  • Withdraw and book.
  • Poach the eggs in the same water for 5 minutes.
  • Withdraw and book.
  • Peel the garlic cloves, place them in a tall glass, add the oil, the washed coriander and a little of the previous broth and blend well with the hand blender.
  • Then mix in the remaining cod broth and stir. Reserve.
  • Cut the bread slices into four pieces and divide into individual bowls. Distribute the eggs and cod among the bowls.
  • Sprinkle with the previous very hot broth, cover with cling film and wait for about 7 minutes.
  • Remove the film and serve.

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