Bread Soup of Egg, Garlic and Cilantro (Açorda à Alentejana)

Before I sat down to write this post, the first thing I did was try to find an english translation for açorda. Obviously, I came up empty handed and 'bread-soup' was the closest thing I could come up with. I call it bread soup because as far as I know, all açordas use day-old bread to thicken it. This soup is very typical of the southern Alentejo province of Portugal where açordas are also made using codfish (bacalhau) or seafood (marisco).

This is a very regional dish, and it's rare to see it served outside of the Alentejo province. My Mom fell in love with the dish when we happened on a 'hole in the wall' type of restaurant somewhere in the middle of the province on a very hot day. To this day, my Mom still talks about that meal.

Having never attempted to make this dish before, I had my doubts it would turn out, but it was dead easy to make and tasted SO good. It may take you a few minutes to get used to the texture of the soggy bread, but hopefully the flavour of the cilantro and garlic will make you think of açorda like a Portuguese version of French onion soup (minus the cheese)

Ingredients

4 garlic cloves, peeled and chopped
1 bunch of cilantro, washed and roughly chopped
2 tsp sea salt
1/3 cup of olive oil
6 medium eggs
7 cups boiling water
6 cups (a good size loaf) day old Portuguese, French or Italian crusty bread, cut into 1 1/2 inch chunks
1/2 tsp ground pepper

1. In a large pot, get the water boiling and add the salt

2. Using a mortar and pestle, pulverize the garlic and cilantro together until it forms a thickish paste. Transfer to the bottom of a heat-proof bowl or casserole dish and drizzle with the olive oil.

3. Once the water is boiling, poach the eggs. The whites will spread everywhere, just be careful that he yolks don't stick to the bottom of the pot. Gently boil until eggs are cooked through (about 2 or 3 minutes)

4. Add the bread to the bowl and coat all the pieces with the cilantro-garlic-olive oil mixture. Sprinkle with the ground pepper.

5. Pour the boiling egg water mixture into the heat proof bowl and arrange the poached eggs on top. Sprinkle the top with fresh cut cilantro.

6. Serve at the table with a ladle being sure to give place an egg in each person's bowl.

Kale Soup (Caldo Verde)

Here's the recipe for Kale Soup (Caldo Verde) and the video demonstration to go along with it. This really the most traditional Portuguese soup, and is usually served at similarly traditional events like weddings or cultural events. Like most Portuguese soup, a potato puree is used to give a creamy consistency, no milk or cream is added, and the finely sliced kale gives the soup its distinctive green (verde) colour. Hopefully with this recipe and the video, it'll feel like I'm in your kitchen helping you along with some homecooking, Portuguese style!

Ingredients

8 cups of water

6 medium sized potatoes, peeled & cut into small pieces

1 medium onion, finely chopped

2 cloves of garlic, finely chopped

1 chouriço (Portuguese sausage)

8-10 leaves kale or collards, finely sliced

1 tbsp. virgin olive oil

Salt & pepper to taste

1. In a large pot, bring the water to a boil and add the potatoes, chopped onion, garlic and sausage. Let boil until the potatoes are cooked through (approximately 15 minutes)
2. Remove the sausage from the pot and cut into slices. Set aside.
3. Remove the pot from heat, and using an electric hand blender (a potato masher or countertop blender works too) puree the potatoes until you have a smooth, consistent soup
4. Put the pot back on the heat, and bring back to a boil
5. Add the sliced kale to the pureed potatoes and boil, uncovered for another 5 minutes or until the kale is cooked.
6. Add the olive oil and sliced the chouriço before serving

Apple Onion Curry Soup

I was first introduced to homemade curry by my Honorary Aunt Fiona who is originally from England where I'm pretty sure curry is the national dish. A few Thanksgivings ago, Fiona, being the fabulous cook that she is, volunteered to host a full out British style turkey feast complete with Yorkshire Pudding. The next day, instead of the usual turkey soup, she made this apple onion soup. Well, I fell in love with the fact that it was yummy and that it was dead simple. I've made this soup for lots of different people and always received positive feedback. I hope you enjoy it too!

Ingredients:

To make about (4) full bowls of soup

2 or 3 apples, peeled, cored and roughly chopped
1 medium onion, chopped
1 or 2 heaping teaspoons of curry powder
2 cups chicken or vegetable broth
1 handful of alpha bits or peppini (optional)
1/2 handful of a flat noodle (rice, fettucine, etc...)
salt
pepper

1. In a medium saucepan, saute the onions and apples with some cooking oil at medium-high heat until things look translucent and juices are being released...about 5 to 7 min.

2. Add the broth and curry powder. Bring to a boil.

3. Puree the soup. I used a hand held blender but a regular blender, or even a potato masher would work too.

4. If you're adding the alpha bits or peppini you might need to add some more broth or water so that they don't end up sticking to the bottom of the pot, but use you're own judgment.

5. Bring the soup to a slow boil and add the alpha bits/peppini/pasta.

6. Add salt, pepper or more curry powder to taste.

Thats how easy it is to make the Onion Soup!