Portuguese Bread Soup A, corda
Ingredients
- 8 ounces stale French, or Italian bread
- 1 tablespoon coriander, chopped
- 1 tablespoon parsley, chopped
- 6 cloves garlic
- Salt
- 5 to 6 tablespoons olive oil
- 5 cups boiling water
Directions
Remove the toughest part of the crust, then cut the bread into cubes the size of a lump of sugar.Crush the herbs and garlic to a paste with a little salt (about 1/2 teaspoon) and some water (about 2 tablespoons).
This can also be done in a food processor, with a tablespoon of oil added.
Put the herb paste in a warm terrine, with the olive oil and bread cubes.
Pour on the boiling water and stir until the bread softens to a jellied pap.
It should be lumpier and more undulating than bread sauce; do not stir it too vigorously.
Add more water if you like, as it should not be too thick.
Season to taste.