Sopa Alenteejana

Name: Sopa Alenteejana
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 12 cups defatted chicken broth; 10 garlic cloves, lightly bruised and peeled; 10 fresh fresh cilantro stems, with stems and roots, roots lightly crushed; 3 tablespoons extra virgin olive oil; 4 black peppercorns; 6 garlic cloves, coarsely chopped; 1 tablespoon coarse salt; lemon zest, freshly grated; 1 cup cilantro, leaves and stems coarsely chopped; 3 tablespoons extra virgin olive oil; 1/4 cup extra virgin olive oil, for garnish; 6 large eggs, at room temperature; 6 pieces cornbread, thinly sliced and lightly toasted; 3 tablespoons cilantro leaves, coarsely chopped for garnish

Submitted by Charlotte J

"Garlic and Cilantro Bread Soup...Portugal... From All Around The World Cookbook by Sheila Lukins"

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Ready In:: 1hr
Ingredients:: 14
Serves:: 6

ingredients

Enriched Broth
12 cups defatted chicken broth
10 garlic cloves, lightly bruised and peeled
10 fresh fresh cilantro stems, with stems and roots, roots lightly crushed
3 tablespoons extra virgin olive oil
4 black peppercorns
Sopa
6 garlic cloves, coarsely chopped
1 tablespoon coarse salt
lemon zest, freshly grated
1 cup cilantro, leaves and stems coarsely chopped
3 tablespoons extra virgin olive oil
¹⁄₄ cup extra virgin olive oil, for garnish
6 large eggs, at room temperature
6 pieces cornbread, thinly sliced and lightly toasted
3 tablespoons cilantro leaves, coarsely chopped for garnish

directions

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