Name: Portuguese Bread & Garlic Soup (Acorda)
Total time: 40 min
Ingredients: 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 5 1/2 cups); 8 ounces day-old sourdough, or other coarse-textured country bread; 1 tablespoon extra-virgin olive oil

Directions

Step 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.

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Step 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.
Step 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.
Step 4

Sliver the reserved cilantro leaves.
Step 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 Facts

Per Serving:

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.

Exchanges:

2 starch, 1/2 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts