Recipes
Açorda de Alentejano
Serves 4
| Prep Time: 15 mins
| Cook Time: 20 mins
| Total Time: 35 mins
You may need: Portuguese Allspice
Discover The Recipe
Every home deserves a stable of easy and heart comfort dishes that fill the kitchen with aroma and please our palates. Portuguese home cooking has more than their fair share of simple and flavorful recipes. Our chefs adapted a recipe for Açorda de Alentejano (Portuguese Bread Soup), a humble yet beloved dish that embodies the essence of comfort and tradition, into a plant-eater friendly version and jazzed it up with one of our favorite spice blends. Originating from the Alentejo region, Portuguese bread soup has graced family tables for centuries, offering nourishment and warmth in every spoonful.
In a culinary landscape rich with history, Açorda de Alentejano holds a special place, revered for its simplicity and hearty flavors. Here, crusty bread takes center stage, transformed into crispy, golden nuggets that add texture and depth to the soup. But it's the vibrant splash of herbaceous green cilantro and the aromatic blend of Piquant Post Portuguese Allspice that truly elevate this dish. As you simmer Swiss chard in a fragrant broth infused with garlic and spices, you'll be transported to sun-drenched fields and bustling marketplaces—the very essence of Portuguese life. As the soup thickens and flavors meld, anticipation builds, each spoonful a reminder of the love and care poured into every pot. Garnished with fresh cilantro and a scattering of extra crispy bread, Açorda de Alentejano is perfect as a standalone winter meal or a first course on a spring or summer menu.
Ingredients
To fry the bread:
Olive oil for frying
2 cups crusty bread (cut into bite sized pieces)
To make the soup:
4 cloves garlic
1 cup cilantro
1 Tbsp Piquant Post Portuguese Allspice
4 tablespoons olive oil
2 cups swiss chard, chopped
5 cups vegetable broth or water
Salt and pepper to taste
Garnish: chopped cilantro, extra crispy bread
Notes
Açorda is traditionally made with stale bread, but you can use fresh bread if you don't have stale bread on hand. Just cut the bread into cubes and let it sit out for a few hours to dry slightly.
If you prefer a thicker açorda, you can add more bread cubes or blend it for a longer time to achieve the desired consistency.
For a richer flavor, you can use vegetable broth made from scratch or add a splash of white wine to the broth before simmering.
This dish can be made ahead of time and reheated before serving. Just store it in an airtight container in the refrigerator for up to 3 days.
To make the dish heartier, you can add cooked grains such as rice, quinoa, or barley to the açorda, or legumes, like chickpeas.
Instructions
To fry the bread, heat the oil in a skillet and add the pieces of crusty bread. Season with salt and pepper. Fry until the bread is crispy, for about 3-5 minutes. Set aside.
To make the soup, purée the garlic, cilantro, Portuguese Allspice, and olive oil in a blender or food processor until smooth. Set aside.
Heat a small amount of olive oil in a medium saucepan. Add the Swiss chard to the pot and cook until it is just wilted. Add the puréed cilantro mixture, and vegetable broth. Bring to a simmer and add the crispy bread. Cook until the soup is completely hot and the bread has begun to thicken.
To serve, divide into 4 bowls and garnish with chopped cilantro and a few extra pieces of crispy bread.
Alternatives & Substitutions
If you don't have chard, you can use other leafy greens, such as kale or collard greens.
For a gluten-free version, use gluten-free bread or skip the bread altogether and use a thickening agent like cornstarch or arrowroot powder.
Feel free to add other vegetables, such as tomatoes or bell peppers, to the açorda for added flavor and nutrition.
Looking for more great Portuguese Allspice recipes? Try our Arroz de Tamboril, Portuguese Eggplant Salad, or Madeiran Marinated Pork!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Açorda de Alentejano
Serves
4
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Piquant Post spice you'll need: Portuguese Allspice
Ingredients
To fry the bread:
Olive oil for frying
2 cups crusty bread (cut into bite sized pieces)
To make the soup:
4 cloves garlic
1 cup cilantro
1 Tbsp Piquant Post Portuguese Allspice
4 tablespoons olive oil
2 cups swiss chard, chopped
5 cups vegetable broth or water
Salt and pepper to taste
Garnish: chopped cilantro, extra crispy bread
Instructions
To fry the bread, heat the oil in a skillet and add the pieces of crusty bread. Season with salt and pepper. Fry until the bread is crispy, for about 3-5 minutes. Set aside.
To make the soup, purée the garlic, cilantro, Portuguese Allspice, and olive oil in a blender or food processor until smooth. Set aside.
Heat a small amount of olive oil in a medium saucepan. Add the Swiss chard to the pot and cook until it is just wilted. Add the puréed cilantro mixture, and vegetable broth. Bring to a simmer and add the crispy bread. Cook until the soup is completely hot and the bread has begun to thicken.
To serve, divide into 4 bowls and garnish with chopped cilantro and a few extra pieces of crispy bread.
Notes
Açorda is traditionally made with stale bread, but you can use fresh bread if you don't have stale bread on hand. Just cut the bread into cubes and let it sit out for a few hours to dry slightly.
If you prefer a thicker açorda, you can add more bread cubes or blend it for a longer time to achieve the desired consistency.
For a richer flavor, you can use vegetable broth made from scratch or add a splash of white wine to the broth before simmering.
This dish can be made ahead of time and reheated before serving. Just store it in an airtight container in the refrigerator for up to 3 days.
To make the dish heartier, you can add cooked grains such as rice, quinoa, or barley to the açorda, or legumes, like chickpeas.
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