Sopa De Cebola Portuguese Onion Soup Food

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.

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 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.

PORTUGUESE STYLE VEGETABLE SOUP (SOPA DE LEGUMES)

Steps:

• Heat the olive oil on medium high in a dutch oven or other large heavy pot.
• Add the onions and garlic and sauté until the onions start to soften.
• Add the leeks and continue to sauté and stir until the leeks reduce to half the volume.
• Add the potatoes, 2/3 of the carrots, turnip, squash, bay leaf, half the beans, salt and pepper.
• Turn the heat up to high. Once the soup starts to boil, reduce the heat to medium low, cover and let simmer for 20 minutes.
• Use a hand blender to puree the soup until smooth.
• Add the carrots and remaining beans, cover, and continue to simmer on medium low for 10 minutes.
• Add the spinach, cover and turn off the heat. The spinach will wilt into the soup.
• Leave the pot covered for about 10 minutes.
• Uncover, stir and serve. Add a drizzle of olive oil to elevate the dish a little. Enjoy!