Portuguese Coriander Soup Sopa De Coentro Recipes

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.

Steps:

• In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes.
• Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
• Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
• Remove from the heat and puree the soup, using an immersion blender.
• Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.
• After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.

Steps:

• Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not brown.
• Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
• Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
• Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mold the chunks of hake, the chorico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.

Steps:

• Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown.
• Add the stock, potatoes, salt, pepper, and cayenne and cook until the potatoes are tender, 20 to 30 minutes.
• Puree in an electric blender or food processor or press through a fine-mesh strained if desired.
• Serve hot or cold, adding the coriander immediately before serving.