Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana)
This soup, with its fragrant, bright green broth, is our take on Portuguese açorda 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.
cups lightly packed fresh cilantro leaves and tender stems, roughly chopped
ounce Parmesan cheese, finely grated (¼ cup), plus more to serve
01In a food processor, combine the cilantro, Parmesan, jalapeño, lemon zest and juice, ½ teaspoon of the paprika, 1 teaspoon salt and ½ teaspoon pepper. Process until finely chopped, about 20 seconds, scraping the sides as needed. With the machine running, add ½ cup of the oil and process to a pesto-like consistency, 30 to 45 seconds. Set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT