Sopa De Panela Pot Luck Soup Portugal 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:

• 1. DRAIN AND RINSE THE BEANS.SET IT ASIDE
• 2. PLACE the beans in a 4 quart stock pot with 6 cups of water. Cover and bring it to a boil. REDUCE the heat to medium- low and simmer for 1 hour or until the beans are very tender.(easy mashed with a fork).
• 3. STACK THE KALE LEAVES, a few at a time, on top of one another. Roll lengthwise and slice crosswise into 1/2- inch wide strips,-like chiffonnade but wider. CUT the strips again ,crosswise , into shorter lengths,(about 2- inches.)set it aside.
• 4. REMOVE about half of the beans from the stockpot and some of the cooking liquid . USE a food mill,colander,or sieve set over the bowl to process the beans; ONLY bean skins should remain . DISCARD the skins and return the pureed beans to the stockpot with garlic, bay leave ,and olive oil.
• 5. RETURN the soup to a boil.ADD the kale ,parsley ,salt and pepper. RE-COVER Reduce the heat and simmer for 10 to 15 minutes.UNTIL the kale is tender,but not mushy . THIS SOUP can be serve simply with crusty country bread and olives and nice glass of white wine.Or Portuguese vinho de port.
• 6. TIP (FOR best quality, don't use a hand - held blender to puree soup beans.Because little pieces skin will not fell good stuck in your mouth.
• 7. YOU CAN use white kidney beans My mom and grams use white if they had it ,IF not it was the color of the day bean..SHE also would ADD chuck of portuguese sausages.CHOURICO,OR linguanca. ENJOY IT EVERYONE.NOW in time my little diva cook will be doing this recipe.Passing down recipes and making new memories with the grandchildren 5 genarations later

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.

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!