Portuguese Bread Soup A, corda
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces stale French or Italian bread
- 1tablespoon chopped coriander
- 1tablespoon chopped parsley
- 6cloves garlic
- Salt
- 5 to 6tablespoons olive oil
- 5cups boiling water
Nutritional analysis per serving (8 servings)
161 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 439 milligrams sodium
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.
Powered by
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