Sopa Alenteejana Recipes

Steps:

• smash the garlic cloves, the salt and the coriander in a mortar. Put the mixture in a deep basin, pour the olive oil and mix. Add the boiling water and throw in the bread, cut into small square chunks. Meanwhile, cook some poached eggs (throw the raw eggs into boiling water with a bit of white vinegar). Finally, add the poached eggs to the basin and mix gently with a spoon. Serve. You can also set aside some bits of chopped raw pepper to accompany the soup.

Steps:

• Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
• Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
• Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

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.

Steps:

• 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.