Açorda is a typical rural meal from the Alentejo region of Portugal. Traditionally made with eggs, bread, olive oil, garlic, cilantro, water and salt, this frugal dish is considered energising, warm and nourishing. And it's good for the immune too. I have adjusted this lovely soup so it has a vegan twist. It is super easy to make and tastes absolutely scrumptious.
Açorda – Portuguese Garlic Soup
Ingredients
2 cloves garlic, unpeeled
12 sprigs cilantro
1/4 teaspoon crushed red pepper
2 inch strip kombu rinsed
4-6 cups spring water
2 slices day-old sourdough, or other coarse-textured country bread
1-2 tablespoons extra-virgin olive oil
½ block tofu cut into rectangles and sprinkled with shoyu
Sea salt and black pepper to taste
Preparation
Crush the garlic cloves with the flat of a chef’s knife (do not peel).
Separate cilantro leaves from stems and set the leaves aside for garnish.
Place the garlic, cilantro stems, kombu, and crushed red pepper into a pan.
Add the water, and bring to a boil.
Simmer, uncovered for about 10 minutes.
Remove the garlic, peppers and cilantro stems from the soup, and season with salt and pepper.
Finely chop the cilantro leaves.
Meanwhile, break the bread in half.
Heat the oil in a skillet over a low heat.
Add the bread and lightly toast for about 2-3 minutes on each side.
Remove and place into the soup dishes.
Add a little more oil and then the tofu slices. Pan fry for 2-3 minutes on each side or until golden and crispy.
Remove and place with the bread in the soup dish.
Ladle the hot broth over the bread and tofu.
Sprinkle the cilantro over the top and serve immediately.
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| Broth Ingredients |
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| Simmer the garlic, cilantro, kombu, red pepper and water for 10 minutes |
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| Pan Frying Bread |
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| Pan frying tofu |
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| Place bread and tofu in the soup bowl and sprinkle with fresh cilantro |
Enjoy
Love Chef Mel xx
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