Lisbon Bread Soup (Açorda De Alho)

Using a hand blender, prepare a paste of cilantro, garlic, sea salt and a little soup. Dice or coarsely crumble white bread and toast in hot olive oil in a large pot until crisp. Stir in the paste and pour in soup. Simmer until thick and creamy, stirring occasionally to prevent sticking. In a separate pan, fry the eggs into creamy fried eggs (or poach them individually in vinegar water) and mix with the bread soup just before serving. Serve with olives and anchovies on an extra plate.

Related Recipes:

Salmon Variations with Three Saffron SaucesSeason fennel with salt, pepper olive oil [1] and 1 tsp juice of one lemon. Rest. Cut 2/3 of the salmon fillet... Lamb Pot Debbegucker StyleA delicious mushroom dish for any occasion! Season meat cubes with pepper, marinate with 2 finely chopped... Melanzane Garlic Cream with Fried Gilthead – J.A.Rinse the melanzane, prick them several times with a fork and bake in a heated oven at 180 to 200 degrees for... Sauce Remouladea) classic Knead the yolks with the mustard. Slowly add the oil, stirring constantly, like a mayo. Salt... Risotto with SpinachPreparation: Sauté shallots, garlic and bay leaf in warm light butter or butter. Add the long grain rice and... Grain BreadFor the grain bread, mix the yeast in a little water and dissolve. Mix the flours. Add salt, chia and flax... Pork Tenderloin Wrapped in Zucchini1. chop the chives into fine rolls. Remove tendons and skin from pork tenderloin. Cut head and tip of... Rump Steaks with Cuban SalsaMojo Mojo is the Cuban answer to the salsa from Mexico. A meal without Mojo is unthinkable for Cubans, they... Marinated Sardine Fillets with Ratatouille Salad – V.KlinkCut the sardines behind the head, open on the back side, unfold the fillets, removing the center ridge and... Peanut Rice with Pineapple Mango Tomato SalsaSauté the shallots and garlic in peanut oil without color. Add the long grain rice and glaze briefly. Pour in...