Portuguese Potato And Garlic Soup Sopa De Alho Com Batatas Recipes

PORTUGUESE POTATO AND GARLIC SOUP (SOPA DE ALHO COM BATATAS)

Steps:

• In a saucepan, heat butter and saute garlic until soft, not browned.
• In a bowl, dissolve the vegetable broth in the boiling water; add to saucepan and simmer for 10 minutes. Turn off the stove, add milk and potatoes and stir well. Increase heat and bring to boil.
• Remove from heat and add the cream, stirring gently. Add salt if necessary.

PORTUGUESE POTATO SOUP

Steps:

• Add oil to soup pot and saute onion over low heat, stirring, until tender.
• Add vegetables, except the finely chopped green beans and cabbage, and saute for a few minutes, stirring continuously.
• Add salt to taste and water to cover.
• Bring to a boil, reduce heat and simmer, stirring and checking water level, for about 20 to 25 minutes.
• Puree soup and add the finely chopped green beans and the cabbage.
• Simmer another 5 to 10 minutes and serve hot.

PERFECT PORTUGUESE POTATOES

Steps:

• Boil the potatoes with the garlic in salted water until tender. Drain the potatoes, reserving a half cup of the water.
• In a deep pot, heat some oil then add the green onion, parsley, spices, lemon juice, and 1/4 cup of the water. Saute just until the green onions are tender.
• Toss in the cooked potatoes and mix until well combined, adding more water if required and serve.

PORTUGUESE FRIED POTATOES (BATATAS A PORTUGUESA)

Steps:

• In a heavy 10-12 inch skillet, melt the butter and olive oil over med. heat.
• When the foam begins to subside, add the potatoes.
• Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
• Season with salt and a few grindings of black pepper, then transfer to a heated bowl or platter and serve at once, sprinkled with parsley.

PORTUGUESE POTATO AND CILANTRO SOUP

Steps:

• In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute.
• Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy.
• Remove from heat and puree.
• Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro.
• You can serve the soup cold--or reheat by slowly bringing it to a simmer.
• Ladle into soup plates and top with a sprinkling of cilantro or chives.

PORTUGUESE SPINACH & CHICKPEA SOUP (SOPA DE GRAO)

Steps:

• Stir fry the garlic and onions in 3 tablespoons of oil in a large, heavy saucepan until translucent.
• Add the potatoes and stir fry another 2 to 3 minutes.
• Add the herbs and allow them to meloow over low heat for about 12 minutes.
• Add the broth, raise the heat and bring the soup to a gentle simmer, add the chickpeas, cover and cook slowly for about one hour or until everything is soft.
• If you like your soup to have texture, ladle out a cup or so of chick peas; if you prefer it mostly smooth, don't.
• Using an immersion blender, puree the soup until it is as smooth as you like.
• Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors are blended.
• Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.

PORTUGUESE SOPAS

Steps:

• Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
• Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.