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Tasty and nutritional Portuguese Soups Recipes

Elvis Elvis

Portuguese Soups Recipes are delicious and nutritional and in some cases you can almost eat a soup with a fork. That is the case of the famous Stone Soup (sopa de pedra) made of vegetables and meats. This soup tastes delicious and is very popular all over the country, specially in the portuguese province of Alentejo. Why is it called Stone Soup ? Because it always include a stone in it. Well you don’t eat it but it is the tradition and it can be a memento. Soups Recipes are part of the portuguese gastronomy traditions but none compares to the Stone Soup. The following allegory tells everything about it:

“A beggar asked a wealthy house if he could please have a leaf of basil to go with the stone he was boiling up for supper. Maybe a feather off the chicken they were cooking? Perhaps a grain of wheat they had split on the ground? Would they miss that little bit of pork gristle they had left on their plate? The end result was a luxurious nourishing soup!” (by Richard Williamson, Chichester Today)

Now to prepare some soups you need to liquify, mix, puree, emulsify and grind ingredients and of course a Blender  can do all that to help you with your soups recipes. Furthermore, a blender like this will also work in the same way to make sauces, beverages and can even crush ice. Now for those who prefer a different kind of blender that also does an excellent job for soups and other recipes, then a Hand Blender  is also a good choice.


Now here are some tasty Soups Recipes:

Stone Soup (Sopa de Pedra)

Tasty and nutritional Portuguese Soups Recipes

Ingredients

3, 1/2 cups of water, 7-8 oz (200-230g) of boiling ham or bacon, 1 medium knuckle of bacon (ham hock), a few beef marrow bones (optional), 1 medium black pudding (blood sausage), 3 oz (90g) of chourico/chorizo (portuguese sausage), 6 oz (170g) of red or butter beans, 6 oz (170g) of onions, 1 medium turnip, 6 oz (170g) of carrots, 12 oz (340g) of potatos, 4-5 oz (115-145g) of cabbage, 1sm of Garlick clove, 1 bay leaf.

Preparation

You can maje a few alterations you you want too. Now bring the meat to the boil in the water and simmer together with the previously soaked beans and bones. When everything is almost tender, add the other ingredients, chopped. Skim off the soup and simmer until everything is collapsing. Correct the seasoning and the amount of liquid as the soup should be thick, like a chowder. Serve from a large tureen, whilst very hot, with crusty bread.


Did you know that some kitchen utensils can last 100 years such is their sturdiness ? Well that’s the case of cast iron cookware like this Soup Pot . Not only it will last a lifetime but you will be able to make delicious soups with it.


Portuguese Kale Soup (Caldo Verde)

Ingredients

1/2 cup of olive oil, 1 medium chopped onion, 1/4 pound (114g) of garlicky smoked sausage such as chourico/chorizo (portuguese sausage) or sliced linguica, 3 medium potatoes, 6 cups of water, 1/2 (227g)pound of Kale, salt to taste

Preparation

Place oil in a medium skillet and saute with the onions and sliced sausages. Set aside. Peel and slice the potatoes and cook in the water until quite soft. Mash into the water. Slice the kale as thinly as possible into very fine julienne threads. Add to the potatoes and water. Simmer for 5 minutes, add the reserved sausage, onions, and oil. Heat through for 1 or 2 minutes. Do not overcook. Salt to taste.


Sometimes eating a delicious soup is not the only pleasure, it is also a joy to eat soup in style with a beautiful and durable set of Soup Bowls  made of pure clay. Why clay ? Because clay conducts heat evenly both for cooking and serving. Naturally to dish out your favorite soup based on our soups recipes, you can use a quality Ladle  forged to be durable and ergonomically confortable.