Portuguese Alentejo Style Carrots Cenouras A Alentejana Recipes

Steps:

• Heat the oil in a pot over moderate heat and saute the onion.
• until tender but not brown, about 5 minutes.
• Add the carrots and saute for 2 to 3 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer covered until the carrots are.
• tender, 20 to 30 minutes.
• Combine the egg yolks, lemon juice, and parsley in a small bowl, beating to combine them thoroughly. Add a couple of tablespoons of the cooking liquid (there should be about 1 cup remaining in the pot - add more if necessary) to the egg mixture, stirring to combine.
• Remove the pot from the heat and stir the egg mixture into the carrot mixture. Shake the pan until the sauce is thickened - do not boil. Adjust the seasoning with salt and pepper and serve immediately.

Steps:

• If the bread isn't already stale, spread the chunks on a baking sheet and dry out in a 250 degree F oven for about an hour.
• Process the garlic, cilantro and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout). Spoon into the bottom of a large, heatproof serving bowl or soup tureen.
• Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny.
• Pour the still-boiling water (don't worry about any egg bits in it) over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste.
• Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp.
• Top the soup with the poached eggs and serve immediately.