This traditional Portuguese peasant soup is perfect for using up day-old bread. Source: EatingWell Magazine, January/February 1996

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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 calories; 4.9 g total fat; 0.8 g saturated fat; 1094 mg sodium. 343 mg potassium; 30.6 g carbohydrates; 1.3 g fiber; 3 g sugar; 10.5 g protein; 1 IU vitamin a iu; 1 mg vitamin c; 106 mcg folate; 29 mg calcium; 3 mg iron; 21 mg magnesium;