Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana)
This brothy bowl of green—our take on Portuguese açorda alentejana—starts with a sort of jalapeño-cilantro pesto, served with a hefty dose of Parm.
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.
Don't skimp on the olive oil in this soup. The croutons absorb oil as they toast and the broth takes on a rich, creamy texture when the pesto is stirred in.
