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Milk Street Recipe

Garlic and Cilantro Soup with Chickpeas (Açorda a Alentejana)

20 minutes

This soup, with its fragrant, bright green broth, is our take on Portuguese açorda a alentejana. Soft-cooked eggs are a perfect garnish that also turn the soup into a complete meal. To soft-cook eggs, bring 2 cups water to a simmer in a large saucepan fitted with a steamer basket. Add the eggs, cover and steam over medium for 7 minutes. Immediately transfer to ice water to stop the cooking.

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