Portuguese Bread Soup A, corda
Published March 6, 1984
- Total Time
- 15 minutes
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Ingredients
8 ounces stale French or Italian bread
1 tablespoon chopped coriander
1 tablespoon chopped parsley
6 cloves garlic
Salt
5 to 6 tablespoons olive oil
5 cups boiling water
Nutritional analysis per serving (6 to 8 servings)
15 grams carbs; 161 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 439 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the toughest part of the crust, then cut the bread into cubes the size of a lump of sugar.
- Step 2
Crush the herbs and garlic to a paste with a little salt (about ½ teaspoon) and some water (about 2 tablespoons). This can also be done in a food processor, with a tablespoon of oil added. Put the herb paste in a warm terrine, with the olive oil and bread cubes.
- Step 3
Pour on the boiling water and stir until the bread softens to a jellied pap. It should be lumpier and more undulating than bread sauce; do not stir it too vigorously. Add more water if you like, as it should not be too thick. Season to taste.
Good bread is essential. Freshly poached eggs, put in the soup just as it is served, are an excellent addition.
Private Notes