Açorda Alentejana (Bread Soup)

Ingredients

• 8 slices Crusty Bread
• 4 cloves Garlic
• 0.5 cup Cilantro
• 0.5 cup Olive Oil
• 4 cups Water
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Tear the 8 slices of Crusty Bread into small, bite-sized pieces and place them in a large bowl.
2. 2In a large heavy-bottomed pot, bring the 4 cups of Water to a rolling boil over high heat. Once boiling, carefully add the 4 minced cloves of Garlic and the 1 tsp of Salt. Let it boil for 1 minute.
3. 3Carefully pour the 4 cups of boiling water mixture from the pot directly over the torn 8 slices of Crusty Bread in the bowl. Let the bread soak undisturbed for 5 minutes, until it has softened considerably.
4. 4Add the 0.5 cup of chopped Cilantro and the 0.5 cup of Olive Oil to the soaked bread mixture. Stir everything together gently with a spoon until the cilantro and olive oil are evenly distributed throughout the bread.
5. 5Season the Açorda Alentejana with 0.5 tsp of Black Pepper. Stir once more to combine.
6. 6Serve the Açorda Alentejana immediately while it is hot.

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