Ingredients
Cilantro Paste
- 2 cups cilantro (including stems)
- 6 cloves garlic
- 2 serrano peppers, stemmed, seeded, and roughly chopped
- Salt and freshly ground black pepper, to taste
Soup
- ½ cup olive oil
- 6 slices day-old sourdough bread
- 8 cups chicken stock
- 4 eggs, lightly beaten
- 2 roasted chicken breasts, shredded
Instructions
- Prepare Cilantro Paste: Pulse the cilantro, garlic, serrano peppers, salt, and pepper in a food processor until roughly chopped. Slowly add the olive oil while pureeing until a smooth paste forms. Set aside ½ cup of this paste in a bowl for later use.
- Toast Bread: Cut the sourdough bread into 1-inch cubes and toast them in the oven until golden brown. Toss the toasted bread cubes with the reserved cilantro paste to coat thoroughly and set aside.
- Cook Soup Base: Heat the remaining cilantro paste in a 6-quart soup pot over medium heat and cook for 3 minutes to develop flavors.
- Add Stock and Eggs: Add the chicken stock to the pot and bring to a boil. In a separate bowl, whisk the eggs. While continuously stirring the broth, slowly drizzle in the beaten eggs and cook until the eggs are just set, about 1 minute.
- Assemble and Serve: Place shredded chicken into soup bowls, remove the soup from heat, stir in the bread mixture, pour over the chicken, and serve hot for a comforting and aromatic meal.
Notes
- You will need a total of 2 cups of fresh cilantro, which typically comes from 2 to 3 small bunches, including stems. After blending, you will use about ½ cup of the cilantro paste for the soup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Portuguese
