6.1.14

Sunday Soup

One of my new years resolutions is to make better use of my rather large collection of cookbooks. I love reading and being inspired by cookbooks but instead of reaching for one when meal planning I often find myself Googling recipe ideas. Each week I will be making a concerted effort to use recipes I've found amongst the pages of the cookbooks I own.
Between Will and I this Christmas we added another 4 titles to our bookshelves; 'Eat- The little Book of Fast Food' by Nigel Slater (I just *love* Nigel),  'The Ethicurean Cookbook', 'Curries of The World' by Atul Kochhar and the book from which this recipe came - The New Soup Bible - given to me by my Muma. It is a bit of a tradition of my Mum's to make a soup for Sunday evening supper and it's something I'd like to get into the habit of doing in 2014....now I've got a 'Soup Bible' I've no excuse really!

Portuguese Garlic Soup

This is certainly one strangest soups I've ever made or eaten! I couldn't resist giving it a go as the recipe contains a number of our favourite ingredients; garlic, coriander and eggs (yes eggs in a soup - told you it was odd). Actually that's almost it in terms of ingredients it's a very simple, strange soup but hearty, comforting and tasty.

"This recipe is based on the wonderful bread soups or Acordas of Portugal Being a simple soup it should be made with the best ingredients"

To Serve 4

25g fresh coriander (cilantro) stalks and leaves chopped separately
1.5 litres vegetable stock 
5-6 plump garlic cloves
 4 eggs - 1 per portion
275g day-old white bread crusts removed cut into bite sized squares
4 tbs extra virgin olive oil
salt & pepper

Place the coriander stalks in a pan with the stock, bring to a boil, lower the heat and simmer for 10 minutes the process in a blender or hand blender and strain the liquid back into the pan.
Meanwhile poach the eggs until just set - (I'm a fan of the poaching many at once in a shallow pan of water method, involving no swirling or vinegar at all) - transfer eggs to a plate and trim of any untidy bits.
Crush the garlic with a teaspoon of salt and add to the pan. Bring the soup back to the boil, season, add the chopped coriander leaves and remove from the heat.
Divide the bread equally amongst your bowls and drizzle with the oil. Ladle the soup into each bowl and sit a poached egg on top of each. Finish with black pepper.
Serve immediately with olive oil at the table, which can be added to taste.




Do you think you'd like this soup? I'm sure it won't be to every ones taste but if like me you love garlic and fresh coriander (and trying out intriguing recipes) why not give it a go? Anyone actually tried this soup before? I'd love to know.

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