Sopa Da Panela Soup Of The Kettle Recipes

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CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)



Chef John's Spanish Garlic Soup (Sopa de Ajo) image

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

6 cups cubed French bread
1 tablespoon extra-virgin olive oil
¼ cup extra virgin olive oil
6 cloves garlic, very thinly sliced, or more to taste
2 ounces ham, diced
1 ½ teaspoons smoked paprika, or to taste
6 cups chicken broth, or more as needed
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
¼ cup chopped fresh flat-leaf parsley
4 large eggs

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

SOPA DA PANELA (SOUP OF THE KETTLE)



Sopa Da Panela (Soup Of The Kettle) image

Provided by Jean Anderson

Categories     dinner, soups and stews, main course

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

1 2- to 2 1/2-pound chicken, with giblets
1/4 pound double-smoked slab bacon
6 ounces hot Italian sausages
6 ounces sweet Italian sausages
1/4 pound linguica, chorizo or pepperoni
2 medium yellow onions, peeled
6 large branches parsley
3 quarts cold water
6 ounces day-old French or Italian bread, cut in 1-inch cubes
10 small sprigs mint
3 teaspoons salt
1/4 teaspoon freshly ground black pepper

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 PLATANO - PLANTAIN SOUP



Sopa de Platano - Plantain Soup image

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

1 tablespoon olive oil, or as desired
½ cup chopped white onion
1 tablespoon sofrito
1 clove garlic, minced
1 teaspoon ground cumin
1 bay (laurel) leaf
salt and ground black pepper to taste
6 cups chicken stock
2 large green plantains, peeled and grated

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

SOPA DE PANELA - POT LUCK SOUP - PORTUGAL



Sopa De Panela - Pot Luck Soup - Portugal image

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

1 ounce lean salt pork (may use 2 tbsp olive oil)
1 lamb chop, all visible fat removed
1 medium onion, finely chopped
1 tomatoes, medium, very ripe, peeled, seeded, coarsely chopped
2 1/2 cups kidney beans, cooked
1 potato, large, peeled, roughly chopped in 1/2- 1- inch pieces
4 -5 carrots, peeled, cooked, mashed
1/2 lb sausage, chouriso
6 cups broth (from a boiled dinner, or water, or combo)
1/4 lb green beans, fresh, trimmed, cut in 1-inch pieces
1/4 cup elbow macaroni
1 cup savoy cabbage, roughly chopped
1 teaspoon salt, coarse sea salt

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

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