Soups
Summer Açorda (Bread Soup with Egg)
Ingredients
- 1⁄2 c Olive oil, plus more for drizzling
- 2 c Onion, diced
- 4 cloves Garlic, chopped
- 1 c Red peppers, diced
- 1 tsp. Ground coriander
- 1 pinch Chili flakes or a drizzle of piri piri chili oil
- 3 c Ripe tomatoes, diced
- 2 quarts Pork bone stock (from neck bone recipe)
- 2 c Stale bread
- Ground Salt and pepper to taste
- 4 ea. Eggs, poached
- Cilantro leaves, as desired
Preparation
In a pan, heat olive oil and sauté onions and garlic over medium-high heat until lightly browned. Add peppers, coriander and chili flakes (or piri piri chili oil) and sauté 2 minutes more to soften. Add tomatoes and cook for 5 minutes. Add pork stock and bring to a simmer. Add breadcrumbs, stir and simmer a few minutes. Season with salt and pepper. Divide soup into 4 bowls and top each with a poached egg. Drizzle liberally with olive oil and garnish with cilantro. Makes 4 servings.
Chef David Santos Um Segredo Supper Club, New York City from Food Fanatics Magazine®