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

Source: EatingWell Magazine, January/February 1996


Recipe Summary test

40 mins

Nutrition Profile:



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 calories; protein 10.5g; carbohydrates 30.6g; dietary fiber 1.3g; sugars 3.3g; fat 4.9g; saturated fat 0.8g; vitamin a iu 0.6IU; vitamin c 1.3mg; folate 106.2mcg; calcium 29.5mg; iron 2.6mg; magnesium 21.4mg; potassium 343.5mg; sodium 1094.4mg; thiamin 0.4mg.

2 starch, 1/2 fat