Portuguese Bread & Garlic Soup (Açorda)

http://www.eatingwell.com/recipes/portuguese_bread_garlic_soup_a_orda.html

From EatingWell:  January/February 1996

This traditional Portuguese peasant soup is perfect for using up day-old bread.

4 servings, 1 1/4 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 2 cloves garlic, unpeeled
• 12 sprigs cilantro
• 1/4 teaspoon crushed red pepper
• 1 46-ounce can or three 14-ounce cans reduced-sodium chicken broth, (about 5 1/2 cups)
• 8 ounces day-old sourdough, or other coarse-textured country bread
• 1 tablespoon extra-virgin olive oil

Preparation

1. Crush garlic cloves with the flat of a chef’s knife (do not peel). Separate cilantro leaves from stems and set the leaves aside for garnish. Tuck the garlic, cilantro stems and crushed red pepper into a tea infuser (or cheesecloth bag) and place it in a large saucepan. Pour in broth and bring to a boil. Boil, uncovered, until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface.
2. Meanwhile, cut bread into 1-inch cubes. (You will have about 4 cups.) Heat oil in a large heavy pot over medium heat. Add the cubed bread and cook, stirring, until the bread is lightly toasted, 3 to 5 minutes.
3. Remove the tea infuser (or cheesecloth bag) from the reduced broth. Pour the broth over the bread. Remove from the heat, cover and let stand for 1 minute to allow the bread to soften.
4. Sliver the reserved cilantro leaves.
5. With a wooden spoon, mash the bread slightly so that it thickens the soup. Ladle into bowls, sprinkle cilantro over the top and serve immediately.

Nutrition

Per serving : 223 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 5 mg Cholesterol; 33 g Carbohydrates; 11 g Protein; 1 g Fiber; 523 mg Sodium; 73 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fat