CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)
Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
- Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
- Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
- Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
- Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.
Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g
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 SECA "DRY" SOUP
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno and cook, turning frequently, until the skin of the tomato and chile is blackened and blistered all over, about 15 minutes. Remove the tomato into a bowl to hold the juices. Place the chile in a small plastic or paper bag; let rest 10 minutes. When they are cool enough to handle, peel off the charred skin. If some tiny blackened bits remain, they will just add to the flavor. Be sure to save all the delicious juices. Place tomato, onion, garlic, cilantro and jalapeno chile in the blender or food processor and process until almost smooth, about 1 minute. Reserve.
- Place the oil in a small Dutch oven or medium saucepan; heat over medium-high heat until rippling. Add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of the oil. Add pureed tomato mixture and cook, stirring often, for 2 minutes. Reduce heat to low; add chicken stock and bring to a simmer. Cover Dutch oven and cook for 20 minutes or until the liquid is absorbed. Serve with shredded Parmesan cheese and pico de gallo salsa if desired.
TORTILLA SOUP I
This is a favorite among us Texans, and there are so many diverse ways to prepare it. I have experimented with more entailed recipes, and came up with this one which is just as delicious as the labor intensive ones. Pass around chopped cilantro, cubed avocados, and crumbled Jack cheese for garnish.
Provided by Joelene Craver
Categories Tortilla Soup
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
- Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
- Place toasted tortilla strips in each bowl and pour soup over strips.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 16.5 g, Cholesterol 35 mg, Fat 2.8 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 0.6 g, Sodium 37.8 mg, Sugar 1.8 g
SOPA DE PLATANO - PLANTAIN SOUP
This is one of the best soups if you like plantains.
Provided by Armando Sepulveda-Sheffield
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 41m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large Dutch oven over medium-high heat; cook and stir onion until tender, 4 to 5 minutes. Add sofrito, garlic, cumin, bay leaf, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add chicken stock and bring to a boil.
- Stir plantain into mixture and cook until tender, 10 to 15 minutes. Remove bay leaf and blend mixture with an immersion blender until soup is smooth and thick.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 32 g, Cholesterol 0.7 mg, Fat 3.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 744.8 mg, Sugar 14.9 g
BAKED FISH AND BANANAS
Make and share this Baked Fish and Bananas recipe from Food.com.
Provided by CJAY8248
Categories Spanish
Time 35m
Yield 1 fish, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Split the fish, put in a greased ovenproof dish and brush over with a little oil, then sprinkle with seasonings and herbs.
- Mix the tomato puree with 2 Tblsp. oil, then add the sugar and water.
- Pour this around the fish and trickle a little down the center of the fish itself.
- Split the peeled bananas lengthwise and put around the fish.
- Bake in a slow oven (3008) for about 1/2 hour, basting occasionally.
- Serve with plain boiled rice.
Nutrition Facts : Calories 127.2, Fat 0.4, SaturatedFat 0.1, Sodium 6, Carbohydrate 32.5, Fiber 3.4, Sugar 19.4, Protein 1.5
SOPA DOURADA (PORTUGUESE CHRISTMAS GOLDEN SOUP)
Golden soup is actually a Portuguese dessert served during the Christmas season in Portugal. This recipe is from "The Taste of Portugal" a great Portuguese cookbook by Edite Vieira.
Provided by - Carla -
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the sugar with the water and bring to the boil to make a thick syrup (225 to 230F/105 to 110C).
- Remove from the heat.
- Using a slotted spoon, dip each slice of cake into the syrup, and place them on a large serving dish.
- Beat the egg yolks and mix them with the remaining syrup.
- Bring to heat for one moment and stir, only to thicken, without allowing the yolks to curdle.
- Pour this custard over the slices, sprinkle with cinnamon and serve cold.
- Enjoy!
HONDURAN COCONUT SEAFOOD SOUP (SOPA CATRATCHA DE MARISCOS CON UN
This soup is a mixture of delicious seafood and fresh vegetables with a slightly sweet taste. Taught to me by a friend during my time in Honduras. Maybe it's because I've been away for so long, but this is a food that I always crave! You can substitute many of the seafood items, especially for a quicker or easier recipe. Same goes for the vegetables. However, the thing that makes this soup distinct from other seafood soups is the coconut milk.
Provided by West Side Chef
Categories Crab
Time 1h40m
Yield 2 gallons, 8-10 serving(s)
Number Of Ingredients 26
Steps:
- Clean crabs front and back (take off hair and cut the tips of the legs). (Don't forget!) to whack the crabs really hard with a rock or hammer before you put them in the pot (so that they can soak up the flavor more).
- Put crabs in large stock pot with the margarine.
- Add green peppers, tomatoes, and onions, one cube of chicken bullion, cilantro, parsley, and some spices all over low heat.
- Mix and move the crabs.
- Next, put some hot water (about one-third to one-half the size of your pot) and some salt. Keep mixing.
- Add the shrimp bullion, another cube of chicken bullion, and the Worcestershire Sauce. Put the achiote powder in for color.
- Peel and cut the chayotes into slices and then 6 times into chunks. Don't forget to take the seed out of the middle. Add the chayotes to soup.
- Peel and cut into round pieces the three yuccas (you have to cut the hairy and red part, and then peel it until you completely remove the casing.) Add to the soup.
- Wash the plantain skins, then cut the plantains into 5 chunks each. (You can add the plantains with the skin on or removed.) Add to the soup.
- Let boil until vegetables cooked. When pataste ready add fish and shrimp.
- Add coconut milk, sugar and conch (If you have it!).
- Finally, allow the soup to simmer for at least 20 minutes. My friend always told me that after adding the coconut milk to not to look at the soup until you serve it. You can serve it with lime, avocado, rice. Enjoy with tortillas.
Nutrition Facts : Calories 823.5, Fat 20.8, SaturatedFat 13.2, Cholesterol 160.5, Sodium 1055, Carbohydrate 118.2, Fiber 4.9, Sugar 57.6, Protein 43
SOPA DE CENOURA - CARROT SOUP - PORTUGAL
This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins This is a truly wonderful dish that is easy to make and loaded with vitamin A. It is unique because a straight forward puréed soup that does not require other ingredients to give it additional texture is unusual in Portuguese cooking. When entertaining, I dress this soup up with a drizzle of heavy cream.
Provided by Baby Kato
Categories Low Protein
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
- Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
- Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
- Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and purée the soup (a hand-blender works well).
- Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.
COLD MANGO AND RUM SOUP (SOPA FRIA DE MANGO Y RON)
Make and share this Cold Mango and Rum Soup (Sopa Fria De Mango Y Ron) recipe from Food.com.
Provided by Miss Annie
Categories Fruit
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Puree the mango in a blender or food processor, then pass through a sieve.
- Combine the mango puree with the remaining ingredients, except the nutmeg.
- Garnish with the nutmeg.
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