5-ingredient Portuguese bread and cilantro soup

Based on 8 ratings

Devan

Editor at Kitchen Stories

“Known as “Açorda à Alentejana” in Portugal, this soup is basically a magical porridge-like stew containing some of my absolute favorite ingredients: hearty bread, cilantro, Swiss chard, and garlic. I like to tear the bread apart with my hands for more rustic croutons, but if you want perfect cubes feel free to slice it. If you crave an extra bite (shout out to my fellow garlic lovers out there), spike the soup with another clove or two of garlic. To add some more heft, top each bowl with a poached egg. You can also thin out the soup with more vegetable broth, if desired.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g peasant bread
30 g cilantro
150 g Swiss chard
2 cloves garlic
4 tbsp olive oil
650 ml vegetable broth
olive oil (for frying)
cilantro (for serving)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • food processor
  • rubber spatula
  • frying pan
  • pot

Nutrition per serving

Cal
650
Protein
15 g
Fat
40 g
Carb
54 g
  • Step 1/4

    Tear bread into bite-sized pieces. Slice out the chard stems, then dice both the stem and leaves—keeping them separate. Peel garlic cloves and add them to a food processor together with the cilantro and olive oil and purée until smooth. Season with salt and set aside.
    • 250 g peasant bread
    • 150 g Swiss chard
    • 2 cloves garlic
    • 30 g cilantro
    • 4 tbsp olive oil
    • salt
    • cutting board
    • knife
    • food processor
    • rubber spatula

    Tear bread into bite-sized pieces. Slice out the chard stems, then dice both the stem and leaves—keeping them separate. Peel garlic cloves and add them to a food processor together with the cilantro and olive oil and purée until smooth. Season with salt and set aside.

  • Step 2/4

    Heat a large frying pan over medium heat and add some olive oil. Add the bread, season with salt and pepper, and toast for approx. 7 min. or until golden brown all over.
    • olive oil (for frying)
    • salt
    • pepper
    • frying pan

    Heat a large frying pan over medium heat and add some olive oil. Add the bread, season with salt and pepper, and toast for approx. 7 min. or until golden brown all over.

  • Step 3/4

    Heat some olive oil in a pot over medium heat and sauté chopped Swiss chard stem for approx. 8 min. Season with salt and pepper then add chard leaves fry for approx. 8 min. more, or until leaves are tender.
    • olive oil (for frying)
    • salt
    • pepper
    • pot

    Heat some olive oil in a pot over medium heat and sauté chopped Swiss chard stem for approx. 8 min. Season with salt and pepper then add chard leaves fry for approx. 8 min. more, or until leaves are tender.

  • Step 4/4

    Add vegetable broth and cilantro puree to the pot and season to taste with salt and pepper. Once warmed through, serve in soup bowls and top with plenty of croutons and fresh cilantro. Enjoy!
    • 650 ml vegetable broth
    • cilantro (for serving)
    • salt
    • pepper

    Add vegetable broth and cilantro puree to the pot and season to taste with salt and pepper. Once warmed through, serve in soup bowls and top with plenty of croutons and fresh cilantro. Enjoy!