This summery version of the traditional dish cooks bread and squash in broth until their consistency is porridgelike. Just before serving, a raw egg is stirred into each portion, which makes the soup creamy. If you prefer, you could garnish each serving with a poached egg instead.
The recipe calls for raw eggs: If you are concerned about the risk of salmonella, use pasteurized eggs, available in some supermarkets.
The soup is best served on the day it’s made.
Fresh bread can be torn into pieces and held at room temperature for 1 day.
From food writer Emily C. Horton.
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Ingredients
measuring cupServings: 4
Directions
Step 1
Separate the cilantro leaves from their stems; you should have about 1 1/2 cups, loosely packed. Finely chop the leaves and transfer to a medium bowl. Finely chop the stems and place in a separate bowl.
Step 2
Combine the garlic and a pinch of salt in a mortar and pestle; reduce them to a paste, then add to the bowl of chopped cilantro leaves.
Step 3
Heat 2 tablespoons of the oil in a heavy saucepan or Dutch oven over medium heat for a few minutes, then add the squash or zucchini, the onion, cilantro stems and 1/2 teaspoon of salt; stir to incorporate, and cook for 2 to 3 minutes.
Step 4
Add 4 cups of broth and the remaining 1 1/2 teaspoons of salt; once the mixture is bubbling at the edges, stir in the bread. Reduce the heat to medium-low, partially cover and cook for 7 to 10 minutes, stirring occasionally, until the bread has absorbed most of the liquid, creating a porridgelike consistency. The vegetables should be soft.
Step 5
If the bread is still holding its shape after 10 minutes yet has absorbed all the liquid, add some or all of the remaining cup of broth. Continue cooking, stirring occasionally; very stale bread can take 15 to 20 minutes to achieve the desired texture.
Step 6
Once the soup becomes thick and creamy, add the scapes, cook for 1 minute, then quickly add the garlic-cilantro mixture and the remaining 2 tablespoons of oil. Taste, and add salt as needed.
Step 7
Ladle the hot soup into individual, warmed bowls, crack an egg into each and stir in thoroughly. Serve right away.
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Nutritional Facts
Per serving
Calories
380
Fat
18 g
Saturated Fat
4 g
Carbohydrates
43 g
Sodium
1450 mg
Cholesterol
140 mg
Protein
13 g
Fiber
3 g
Sugar
9 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Emily C. Horton.
Tested by Mary-Denise Smith.
Published June 16, 2015
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