Sopa Da Panela Soup Of The Kettle Food

TRADITIONAL MEXICAN SOPA (SOPITA RECIPE)

Steps:

• In a 4-qt. saucepan, heat the oil over medium heat. Saute the pasta until slightly browned. Keep stirring constantly to brown all sides. About 5 minutes.
• Add the onions and saute for another 1 to 2 minutes until soft.
• Add the broth, tomato sauce, beef bullion, cilantro, pepper & salt.
• Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, about 15 minutes.

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!

SOPA DE FIDEO

Steps:

• Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
• Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
• Reduce the heat to low, then add the blended tomato mixture.
• Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
• Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
• Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

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.