Açorda à Alentejana Bread and Garlic Soup with Cilantro
Ingredients
- 4 cups roughly chopped cilantro leaves and stems
- 7 cloves garlic, peeled
- 1 large green bell pepper, stemmed, seeded, and roughly chopped
- 1 serrano pepper, stemmed, seeded, and roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup olive oil
- 1⁄2 lb. Portuguese pão bread, or 2 kaiser rolls, cut into 1″ cubes and toasted
- 8 cups chicken stock
- 4 eggs, lightly beaten
Instructions
Açorda à Alentejana (Bread and Garlic Soup with Cilantro) serves 8 original recipe by Saveur.
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