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SOPA DE PEDRA

(Portuguese Stone Soup)

 

Preparation Time: 22 Minutes, Cooking time: 1-1/4 hours, Servings: 8 to 10

 Popular restaurant soup in the Algarve region of Portugal (they really put a small stone in the soup)

Ingredients:                                                                                                                               

         2 tbsp  olive oil

         3 Onions, coarsely chopped

         3 Leeks, trimmed and thinly sliced

         4 each  Potatoes and Carrots, peeled and diced

         2 cloves of Garlic, minced

         3 cups thinly sliced Kale or Cabbage

         7 cups chicken broth

         1 bay leaf

         8 oz piece cooked diced ham   

         8 oz chourico (or other spicy, smoky sausage) crumbled and fried - drain and rinse fat

         1 can (19 oz) petite diced tomatoes,  undrained

         1 can (19 oz) kidney beans, drained and rinsed

         1/2 cup elbow macaroni

         1/2 cup chopped fresh parsley

         Salt and pepper

Preparation:

In large saucepan, heat oil over medium heat; cook onions and leeks for 10 minutes, stirring often. Stir in potatoes, carrots, garlic and kale. Add broth, bay leaf, ham and chorizo; bring to boil. Reduce heat, cover and simmer for 45 minutes.

 Add tomatoes and kidney beans. Cover and simmer for 10 minutes. Add macaroni; simmer until al dente, about 10 minutes. Discard bay leaf. Stir in parsley, salt and pepper to taste.

Submitted by Chris Haley

 

 

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