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Portuguese Bread & Garlic Soup (Acorda)
Portuguese Bread & Garlic Soup (Acorda)
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From: EatingWell Magazine, January/February 1996
This traditional Portuguese peasant soup is perfect for using up day-old bread.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 cloves garlic, unpeeled
- 12 sprigs cilantro
- ¼ teaspoon crushed red pepper
- 1 46-ounce can or three 14-ounce cans reduced-sodium chicken broth, (about 5½ cups)
- 8 ounces day-old sourdough, or other coarse-textured country bread
- 1 tablespoon extra-virgin olive oil
Preparation
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- 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.
- Per serving: 206 calories; 5 g fat(1 g sat); 1 g fiber; 31 g carbohydrates; 11 g protein; 106 mcg folate; 0 mg cholesterol; 3 g sugars; 1 IU vitamin A; 1 mg vitamin C; 29 mg calcium; 3 mg iron; 1,094 mg sodium; 343 mg potassium
- Nutrition Bonus: Folate (26% daily value)
- Carbohydrate Servings: 2
- Exchanges: 2 starch, ½ fat
