Sopa De Panela Pot Luck Soup Portugal Recipes

PORTUGUESE SOPAS OR SOPASH RECIPE - (3.6/5)

Steps:

• Combine pot roast, garlic, tomato sauce, onion, parsley, celery, rosé, water, black pepper, salt, allspice, cumin, bay leaves, vinegar, and cabbage in a large pot Cover and simmer 6 hours. During last hour, uncover the pot. At serving time, cover bottom of large, shallow serving dish with bread slices. Lay lightly bruised mint leaves on top of the bread so each piece is touched by mint flavor. Ladle the hot sopas on top and eat immediately.

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.

SOPA DA PANELA (SOUP OF THE KETTLE)

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.

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.

GRANDMA'S PORTUGUESE SOUP

Steps:

• Place beans in a large pot and cover with water. Soak 8 hours to overnight.
• Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
• Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.

SOPA DE CEBOLA / PORTUGUESE ONION SOUP

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.

SOPA DE TOMATE (PORTUGUESE TOMATO SOUP)

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.

SOPA DE CENOURA - CARROT SOUP - PORTUGAL

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.

SOPA DE PANELA - POT LUCK SOUP - PORTUGAL

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!