PORTUGUESE SOPAS
This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.
Provided by j clifton
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 11.1 g, Cholesterol 115.8 mg, Fat 31.5 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 12.7 g, Sodium 149.3 mg, Sugar 5.3 g
SOPA DA PANELA (SOUP OF THE KETTLE)
Provided by Jean Anderson
Categories dinner, soups and stews, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large heavy kettle over moderate heat, bring the chicken, its giblets, the bacon, the whole sausages, the onions, parsley and water to a simmer, skimming off froth.
- Cover and simmer slowly 1 to 1 1/4 hours until the chicken is very tender.
- Arrange the bread cubes over the bottom of a 5- to 6-quart shallow heatproof casserole and scatter the mint sprigs evenly on top.
- When the chicken is done, lift it and all sausages from the kettle and cool until easy to handle. Discard the bacon, onions and parsley, then skim as much fat from the kettle liquid as possible. Add the pepper and 2 teaspoons of the salt, raise heat to high and boil uncovered while you cut up the meats.
- Slice the sausages 1/4 inch thick and lay in the casserole on top of the mint. Coarsely chop the giblets and scatter over all. Separate the chicken meat from the bones and skin, cut in bite-size pieces, and lay in the casserole.
- Taste the broth for salt and add more if needed. Pour the boiling broth into the casserole and let stand 5 minutes.
- Ladle into soup plates and serve.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 1409 milligrams, Sugar 2 grams, TransFat 0 grams
SOPA DE PANELA - POT LUCK SOUP - PORTUGAL
This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins. Since everything is always used, it could be said that a Portuguese cook might never serve the same soup twice.
Provided by Baby Kato
Categories < 4 Hours
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, add the salt pork and fry it rendering the fat from it. When the solids are crisp remove them from the pot.
- Add the lamb chop, browning it until lightly golden on both sides, then transfer to a dish until needed.
- Toss in the chopped onion and sauté until soft and translucent, then add the tomatoes, stir and cover tightly and cook over medium heat for 10 minutes until the tomato has broken down a bit.
- Mix in the beans, sausage link, chopped potatoes and the lamb chop, then pour in the broth, adding enough water if necessary to completely cover the ingredients by 2 inches. Cover tightly and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, for 20 minutes until the potatoes are almost done.
- Next, stir in the mashed carrots, green beans, and chopped cabbage. Simmer for 15 minutes more, until green beans and cabbage are tender.
- If needed, season with salt and pepper to taste and simmer for one more minute.
- Serve hot with crusty bread to dip in the broth and Enjoy!
Nutrition Facts : Calories 288, Fat 15.1, SaturatedFat 5.5, Cholesterol 28.6, Sodium 1329.2, Carbohydrate 26.4, Fiber 6.9, Sugar 5.3, Protein 12.1
PORTUGUESE POTATO AND GARLIC SOUP (SOPA DE ALHO COM BATATAS)
Make and share this Portuguese Potato and Garlic Soup (Sopa De Alho Com Batatas) recipe from Food.com.
Provided by Nif_H
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SOPA DE CEBOLA / PORTUGUESE ONION SOUP
I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. If you make this before I do I would very much appreciate your feedback.
Provided by kiwidutch
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the bacon over a low heat until the fat begins to run out. Add a little olive oil and the onions and continue to saute gently until the onions are golden brown but not caramelized.
- Pour in the chicken stock and add salt and pepper to taste and simmer for about 10 minutes.
- In a seperate frying pan, add 2.5cm ( 1 inch of water, a little salt and the vinegar.Bring it to the boil and add each of the eggs, then poach until they are just cooked though.
- Place one egg in the bottom of each soup plate and gently pour the onion soup mix over the egg.
- Add the croutons to the top of the soup. Serve immediately.
Nutrition Facts : Calories 223.6, Fat 8.3, SaturatedFat 2.4, Cholesterol 216.9, Sodium 453, Carbohydrate 22.7, Fiber 1.3, Sugar 4.5, Protein 13.2
PORTUGUESE BEAN SOUP(SOPA DE FEIJAO)
Having wonderful memories of my mother making a huge pot(panela de sopas de feijao,anyway while the bread was cooking in the brink oven.WE kids con't hardly wait for everything to be done .To enjoy a huge bowl,and hot bread and butter.YUMMY THANKS MOM.
Provided by maria maxey
Categories Soups
Time 1h55m
Number Of Ingredients 10
Steps:
- 1. DRAIN AND RINSE THE BEANS.SET IT ASIDE
- 2. PLACE the beans in a 4 quart stock pot with 6 cups of water. Cover and bring it to a boil. REDUCE the heat to medium- low and simmer for 1 hour or until the beans are very tender.(easy mashed with a fork).
- 3. STACK THE KALE LEAVES, a few at a time, on top of one another. Roll lengthwise and slice crosswise into 1/2- inch wide strips,-like chiffonnade but wider. CUT the strips again ,crosswise , into shorter lengths,(about 2- inches.)set it aside.
- 4. REMOVE about half of the beans from the stockpot and some of the cooking liquid . USE a food mill,colander,or sieve set over the bowl to process the beans; ONLY bean skins should remain . DISCARD the skins and return the pureed beans to the stockpot with garlic, bay leave ,and olive oil.
- 5. RETURN the soup to a boil.ADD the kale ,parsley ,salt and pepper. RE-COVER Reduce the heat and simmer for 10 to 15 minutes.UNTIL the kale is tender,but not mushy . THIS SOUP can be serve simply with crusty country bread and olives and nice glass of white wine.Or Portuguese vinho de port.
- 6. TIP (FOR best quality, don't use a hand - held blender to puree soup beans.Because little pieces skin will not fell good stuck in your mouth.
- 7. YOU CAN use white kidney beans My mom and grams use white if they had it ,IF not it was the color of the day bean..SHE also would ADD chuck of portuguese sausages.CHOURICO,OR linguanca. ENJOY IT EVERYONE.NOW in time my little diva cook will be doing this recipe.Passing down recipes and making new memories with the grandchildren 5 genarations later
SOPA DE TOMATE (PORTUGUESE TOMATO SOUP)
Make and share this Sopa De Tomate (Portuguese Tomato Soup) recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat bacon in a 6 qt saucepan over medium-high heat. Cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside.
- Add sausage to pan. Cook until browned (4-5 minutes), then using a slotted spoon, transfer to bowl with bacon.
- Drain and discard all but 3 tbsp fat from pan and add onions. Cook, stirring occasionally, until slightly caramelized (10-12 minutes). Add garlic and cook 1-2 minutes more.
- Add tomatoes, salt, pepper, and 2 cups water and bring to a boil. Reduce heat to medium-low. Cook, uncovered, until soup is slightly thickened, about 1 hour. Remove from heat and let cool slightly. (May be cooled completely, refrigerated and made later at this point).
- Working in batches, puree soup in a blender until smooth. Transfer to a very large high-sided skillet and bring to a simmer over medium heat.
- Working with 1 egg at a time, crack eggs into a small bowl and carefully slide into soup. Using a spoon, baste eggs with soup, until whites are firm and yolks are just set, about 5 minutes.
- Divide bread slices between serving bowls and using a slotted spoon, place eggs over bread; ladle soup over the top. Garnish with reserved bacon and sausage.
Nutrition Facts : Calories 375, Fat 27.6, SaturatedFat 9.2, Cholesterol 222.7, Sodium 942, Carbohydrate 17.4, Fiber 3.6, Sugar 8.7, Protein 15.8
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