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Alentejo soup: no one can resist

We have such good typical dishes of Portuguese cuisine, which are suitable for any occasion. And for these colder days, an Alentejo soup is always good.

This soup must be one of the simplest, easiest, most delicious and affordable that you can prepare. 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 assumed that it was invented in order to use up leftover stale bread. After all, in the culinary world, nothing gets spoiled, everything is made the most of it, all that is needed is a great deal of creativity.

Alentejo soup

alentejo soup recipe

Kitchen:typical portuguese

Type:Prohibited

Setup time:00:20

Ingredients

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

preparation mode

  • Place the coriander and chopped 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 tureen or deep bowl.
  • Spread the previous preparation over the slices of bread.
  • Poach the eggs in boiling water with a little salt.
  • Remove the eggs, place in the tureen on the slices of bread.
  • Bring the water to a boil.
  • Cover the tureen or cover the bowl with a cloth and serve immediately.

Alentejo soup with cod and poached egg

Alentejo soup with cod and poached egg

Kitchen:typical portuguese

Type:Prohibited

Setup time:00:25

Ingredients

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

preparation mode

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

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