Portuguese Bread and Garlic Soup with Fresh Shrimp

Known as Açorda à Alentejana, this garlicky bread soup, which hails from Rosa Filipe of O Barro restaurant in Redondo, Portugal is another reason this site cooks big and bold. She claims it’s nicknamed “beggar’s soup” because it contains no meat or fish. I added fresh shrimp to mine and is this one a flavor explosion.

I’ve made it before with shredded chicken and this is just as good. The fresh shrimp were just too good to pass up at the market and I loved this version just as much.

Super easy, quick and full of flavor. What more could you ask for after a hard day at work, right?

Pulse cilantro, garlic, Serrano chiles, salt, and pepper in a food processor until roughly chopped. Add oil slowly and purée to a smooth paste. Place 1/2 cup of paste in a bowl. Set aside. Cut bread into 1 inch cubes and toast in oven until golden brown. In a bowl toss the cilantro paste and bread to coat. Set aside.

Heat remaining paste in a 6 quart soup pot over medium heat. Cook for 3 minutes. Add stock and bring to a boil. In a bowl whisk together the eggs. While stirring broth, slowly drizzle in eggs. Cook until eggs are just set, about 1 minute.

Add shrimp to soup and simmer for 2 minutes until cooked and pink. Remove soup from heat and stir in bread mixture, ladle into soup bowls and serve hot.

Your mouth and body will thank you. 🙂

Portuguese Bread and Garlic Soup with Cilantro and Shrimp

Portuguese Bread and Garlic Soup with Cilantro and Shrimp is a rustic bread soup starting with garlic, cilantro and serrano chile paste and when the shrimp.

5 from 5 votes

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Course: Main, Soup

Cuisine: Portuguese

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8 cups

Calories: 437kcal

Author: Kevin Is Cooking

Ingredients

• 2 bunches roughly chopped cilantro leaves and stems
• 6 cloves garlic
• 2 serrano peppers stemmed, seeded, and roughly chopped
• salt and freshly ground black pepper to taste
• 1/2 cup olive oil
• 6 slices day old sourdough bread
• 8 cups chicken stock
• 4 eggs lightly beaten
• 1 lb raw medium shrimp cleaned & tail removed

Instructions

• Pulse cilantro, garlic, Serrano chiles, salt, and pepper in a food processor until roughly chopped. Add oil slowly and purée to a smooth paste. Place 1/2 cup of paste in a bowl. Set aside.
• Cut bread into 1 inch cubes and toast in oven until golden brown. In the bowl with the cilantro paste toss the bread to coat. Set aside.
• Heat remaining paste in a 6 quart soup pot over medium heat. Cook for 3 minutes. Add stock and bring to a boil.
• In a bowl whisk together the eggs. While stirring broth, slowly drizzle in eggs. Cook until eggs are just set, about 1 minute.
• Add shrimp to soup and simmer for 2 minutes until cooked and pink. Remove soup from heat and stir in bread mixture, ladle into soup bowls and serve hot.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Nutrition

Calories: 437kcal | Carbohydrates: 36g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 231mg | Sodium: 963mg | Potassium: 423mg | Fiber: 1g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 5.3mg | Calcium: 130mg | Iron: 4mg

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