Portuguese Potato And Garlic Soup Sopa De Alho Com Batatas Recipes

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.