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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1996


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Sliver the reserved cilantro leaves.

  • 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 Facts

206.3 calories; protein 10.5g 21% DV; carbohydrates 30.6g 10% DV; exchange other carbs 2; dietary fiber 1.3g 5% DV; sugars 3.3g; fat 4.9g 8% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 0.6IU; vitamin c 1.3mg 2% DV; folate 106.2mcg 27% DV; calcium 29.5mg 3% DV; iron 2.6mg 15% DV; magnesium 21.4mg 8% DV; potassium 343.5mg 10% DV; sodium 1094.4mg 44% DV; thiamin 0.4mg 41% DV.