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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.
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