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“Garlic and Cilantro Bread Soup...Portugal... From All Around The World Cookbook by Sheila Lukins”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Enriched broth:.
  2. Place broth, garlic, cilantro, olive oil, and peppercorns in a large heavy pot.
  3. Bring to a boil, reducing heat to medium-low and simmer uncovered for 20 minutes.
  4. Strain broth and return it to the pot, keeping warm.
  5. Sopa:.
  6. Place garlic, salt, lemon zest in a food processor and pulse on and off until finely chopped.
  7. Add cilantro and process until just smooth.
  8. With the machine running, drizzle in 3 tablespoons oil through the feed tube and process until just smooth.
  9. Scrape the puree into a bowl ans set aside.
  10. Bring the strained broth to a simmer and eggs one at a time in the broth for 2 minutes.
  11. Remove with slotted spoon and set aside.
  12. Poach egg:.
  13. Crack one egg into a bowl.
  14. Then give the broth a gentle stir and while the broth is whirling slide the egg into the center of the broth whirl.
  15. Repeat for each egg.
  16. Re-strain broth if desired and simmer until heated through.
  17. To serve, place 2 tablespoons of the cilantro puree in the bottom of each of 6 shallow bowls.
  18. Lay a slice of toasted corn bread on top of each puree.
  19. Top each slice of bread with a poached egg and ladle the hot broth over the eggs.
  20. Garnish with the 3 tablespoons of chopped cilantro and drizzle each serving with a little of the olive oil.
  21. Serve immediately.

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