Açorda Alentejana Inspired Bread Soup (Peanut-Free)

Ingredients

• 8 slices Crusty Bread
• 4 cloves Garlic
• 1/2 cup Fresh Cilantro
• 4 tbsp Olive Oil
• 2 tbsp Sunflower Seeds
• 4 cups Hot Water
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place 4 cloves of garlic on a cutting board and crush them with the flat side of a knife. Finely chop 1/2 cup of fresh cilantro.
2. 2Lightly toast 8 slices of crusty bread until they are just beginning to turn golden brown. This step is optional.
3. 3Heat 4 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C).
4. 4Add the crushed garlic to the pot and cook, stirring constantly, until it is fragrant, about 1 minute. Do not let the garlic brown.
5. 5Carefully pour in 4 cups of hot water and bring the mixture to a simmer. A simmer is when small bubbles rise gently to the surface.
6. 6Add the 8 slices of crusty bread to the simmering liquid. Cook, stirring occasionally, until the bread is softened, about 5 to 7 minutes.
7. 7Stir in the chopped 1/2 cup of fresh cilantro, 2 tablespoons of sunflower seeds, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
8. 8Continue to simmer the soup for another 2 to 3 minutes, allowing the flavors to meld together. The soup should be thick and the bread mostly broken down.
9. 9Serve the Açorda Alentejana inspired bread soup hot.

Substitutions

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