Garlic and Cilantro Soup with Chickpeas (Açorda a Alentejana)
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.
Ingredients
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2
cups lightly packed fresh cilantro leaves and tender stems, roughly chopped
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½
ounce Parmesan cheese, finely grated (¼ cup), plus more to serve
Directions

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