
- Açorda à Alentejana

Açorda à Alentejana
This traditional soup from the Alentejo region is composed of a broth with coriander and garlic, a poached egg and a slice of bread.
Portions
4
Preparation time
10 min
Baking time
10 min
Difficulty
easy
Ingredients
Eggs
4
Bread
1
Cloves of garlic
4
Cilantro
to taste
Olive oil
4 tablespoons
Salt
to taste
Water
1 liter
Preparation steps
- Step 1 : In a mortar, crush the Cloves of garlic. Gradually add the Cilantro and crush finely. Then add the Olive oil.
- Step 2 : In a pan, heat the Water with the Salt. When it is simmering, break the Eggs one by one into the water and let them cook for 4 minutes. Then remove them carefully with a skimmer.
- Step 3 : Mix the cooking water from the eggs with the cilantro, garlic and olive oil mixture.
- Step 4 : In a soup plate, place a slice of Bread and the poached Egg. Then pour in the Cilantro broth.
Handmade kitchen utensils and knives
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