Portuguese soup – Tia Maria's Blog

January 15, 2014

Watercress Soup – Sopa de Agriões

This soup is easy to make and takes only 30 minutes to prepare. It’s loaded with vitamins and low in calories!

I suggest you cook the soup ahead of time and add the watercress just before serving to retain it’s beautiful green color!

Enjoy!

Ingredients:

2 large carrots (chopped)

2 cups of butternut squash (chopped)

8 cups of water

1 large onion

1 scallion

1/4 cup of olive oil

1 teaspoon of salt

1/4 teaspoon of pepper

2 chicken bouillon cubes

1 teaspoon of butter

1 scallion

1 small bunch of watercress

Instructions:

Cook all of the ingredients except the watercress and butter in a medium soup pan until the vegetables are tender.

Remove the pan from the burner and add the butter. Remove the scallion and puree the soup with an immersion blender until smooth and creamy.

Place the soup back on the burner on low heat and simmer for about 5 minutes.

Taste the soup and add more water or seasoning if desired. Add more water if you find the soup has thickened to much.

Wash and cut off the thick stems from the watercress and add to the soup.

Cook on low heat for 5 minutes and serve.

If you’re serving the soup later, add the watercress and heat up the soup for a few minutes.

Photo soup image credit: http://vitamina-abc.blogspot.com/2012/06/sopa-de-abobora-com-agriao.html

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August 13, 2013

Caldo Gallego – Galician Soup

Caldo Gallego is a hearty, nutritious, and inexpensive soup which originated in the western region of Spain which borders Portugal.

In most Spanish speaking countries and in Latin America this soup is a classic but it is just as popular in Portugal.

I hadn’t made this soup in a long time but after eating last week I decided to make it.

Here’s a photo of the lunch I had at Jose Garca’s Amada Restaurant at the Revel in AC, last week.

Pictured: “Caldo Galego”, Grilled Baby Squid, Batatas Bravas, Grilled Chicken Sandwich

My family lived in Tras os Montes, along the northern border and we could see Spain beyond the horizon.

Spanish Peddlers often traveled through our local towns selling their goods and often stayed at our house which my mother ran as a small bed and breakfast type inn. She made this soup for these guests and for our family.

I was a young girl at that time who hadn’t learned my Geography, that’s why I never knew the true meaning of the world Gallego. I simply thought that it meant vagabond since my mother referred to the peddlers as “Gallegos”.

Through the years my mother learned how to speak Galician Spanish which fascinated me many years later when she watched the Spanish Soap Operas on Uni-vision and understood them perfectly! This map locates languages spoken in Galicia and Portugal.

Photo credit: http://en.wikipedia.org/wiki/Galician-Portuguese

Caldo Gallego

Ingredients:

1/2 pound of diced presunto, salt pork or baco

2 large potatoes cut into 1 inch cubes

2 cloves of garlic chopped

1 bay leaf

2 large cans of Great northern or cannelloni Beans (You may also use red beans)

8 cups of water or low sodium chicken broth

1 Ham bone (optional)

1 large onion diced

1 large turnip diced (optional)

1 large sliced chourica or linguica sausage

1 lb chopped collard greens (You may substitute with kale, mustard greens or kale)

2 tbsp olive oil

*Salt only if needed since the presunto has a lot of salt

Directions:

Saute the pork and chourica in the olive oil until slightly crispy then add the onions, garlic and bay leaf. Cook the onions until translucent about 1 or 2 minutes.

Remove the chourica to add later. Add the water or broth, potatoes, turnips, ham bone and the collard greens. (Note * if you use spinach only add it during the last 5 minutes of cooking time.)

Let the soup cook on low for about 1 hour. Add the beans and the Chourica, stir and cook for another 30 minutes on low heat to incorporate all the flavors.

Note*If you prefer a creamy style rather than chunky, cook the potatoes and turnips first before adding the collards.

Add the beans to the potatoes and turnips and puree with an immersion blender.

Add the collards and chourica last and let cook for 30 minutes longer.

Remove the bay leaf and add more olive oil as a garnish before serving.

This soup is even better served the next day! Enjoy!

Caldo Galego: Photo credit: http://www.casateodora.com/menu/

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March 18, 2013

Sopa de Feijao – White Bean Soup

Portuguese White Bean Soup with Pasta

Ingredients:

8 cups water

2 cups vegetable, chicken, or beef broth

1 large chopped onion

1 large chopped carrot

1 large potato cut into cubes

2 cloves garlic

1 bay leaf

1 tbsp salt

1 tsp black pepper

1/4 cup olive oil

4 to 6 oz of Elbow Macaroni

1 can Progresso white beans

1 cup finely chopped Savoy Cabbage

Instructions:

Place all ingredients except the macaroni, beans and cabbage in a large stock pot. Cook on med-high for 20 minutes. Remove from heat, remove bay leaf, and puree the soup with an immersion blender to your desired consistancy.

Place soup back on stove and let it simmer for about 5 minutes and bring to a boil.

Add the macaroni, cabbage, and beans and let soup cook for 10 – 15 minutes. Season with more salt and pepper to taste.

Continue cooking until the cabbage is tender. (Remove from heat so the pasta doesn’t overcook). If you like a thick soup mash some of the beans and let the soup simmer on low for a few minutes. The soup will become thicker.

Serve soup with a drizzle of extra virgin olive oil and crushed pepper.

Great with Pão de Milho – Portuguese Corn Bread. Click here for the recipe. Enjoy!

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February 5, 2013

Sopa de Feijão Verde – Portuguese Green Bean Soup

I’ve recently been asked to add more Portuguese soup recipes to this site. Today I made one of my family’s favorite’s to share with you.

This recipe for Sopa de Feijão – Portuguese Green Bean Soup, is a beautifully flavored and hearty soup that you can enjoy all year round!

When I make this soup in the summer, I normally use a heirloom variety of green beans from my vegetable garden known as Romanos – also known as Italian green beans.

The flat beans are superior in quality because they have a nutty, meaty taste and smooth tender flavor.

I love this variety of beans and use them in all of my recipes requiring green beans. They’re very easy to grow and require little maintenance other than lots of watering and a some miracle grow!

If you’re not familiar with this type of heirloom green bean ask some of your Portuguese friends who are gardeners and they can help you find some.

In the winter I buy the packages of frozen Italian green beans which you can find in the frozen vegetable section of your supermarket.

In my recipe, I use pasta instead of potatoes which many cooks usually use, but I’m not a big fan of potatoes!

If you prefer to use potatoes, just substitute 2 cups of potatoes instead of pasta but you’ll have to cook and puree the potato along with the vegetables.

This recipe is very easy to prepare since it’s made with the staple ingredients you already have in your kitchen.

Ingredients:

1 large chopped onion

3 large chopped carrots

1 stalk celery

1 large clove garlic

3 tbsp olive oil

1 large bay leaf

1 can white northern beans

1 9 oz box (Romano – Italian) green beans

8 cups water

2 cups chicken broth (or vegetable if you prefer)

1 tbsp salt

1 tsp pepper

2 tbsp any tomato sauce or 1 small ripe tomato

2 cups small Penne or (substitute potato if you prefer)

Instructions:

In a large soup pan, saute the trinity (onions, carrots and celery) in olive oil until translucent. Add the chicken broth, garlic, water, tomato, and seasonings. Bring to boil and cook on medium until vegetables are tender.

Remove pan from heat. Remove the bay leaf and add 1/2 of the can of white beans. Puree the soup with an immersion blender to desired consistency. I like the soup a little chunky but its up to your taste.

Place the soup back on the stove on medium heat. When it comes back up to a boil, add the pasta, green beans, and remaining white beans.

Cover and let it simmer on medium heat for about 20 minutes or until the pasta is cooked. Add more seasoning if desired.

Enjoy with some delicious home made bread.

Here’s the recipe: Portuguese Pão de Milho !

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October 13, 2011

Butternut Squash & Carrot Soup

Harvest Butternut Squash & Carrot Soup – Western Mass Women Magazine

by Maria Dias, Contributing Writer

I love the beauty of the fall harvest season in Western Mass. Soon, I’ll be following my family’s tradition by making our annual trip to the local farms in the Hadley area where I buy my Potatoes and root vegetables that I use all winter long.

Did you know that you can store potatoes and butternut squash to last through the winter? Just place them into a brown paper bag or cardboard box and store in a cool basement, or in your garage. (Be sure the temp doesn’t reach freezing.) My favorite winter vegetable is butternut squash because it’s so versatile and it stores so well.

I always have some on hand for Thanksgiving to make this easy and delicious butternut squash soup.

I’m sharing the recipe with you today because I know you’ll love it and it will become your fall tradition like mine.
There are many reasons to add butternut squash to your daily diet.

Butternut Squash
Low in calories: One cup of raw butternut squash only has 63 calories.
Dietary Fiber: There are 3 gr. of dietary fiber in every serving.
Vitamin A: One serving has 298 %of your daily recommended value.
Vitamin C: One cup serving has 50 % of your daily recommended value.
Omega-3 fatty acids: Fights high cholesterol and high blood pressure
Minerals: One serving has 14 % of your daily recommended value of manganese, 12 % of magnesium and 14 % of potassium.

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April 21, 2010

Seafood Corn Chowder

This week, I was craving a clam bake at one of my favorite restaurants; Jasper White’s Summer Shack which makes the best Lobster in New England. His lobster bake is served with 1 whole lobster, steamers, potatoes, corn on the cob, a hard boiled egg, and Portuguese Linguica…. It’s a classic New England clam bake.

Since summer is still months away, I decided make Seafood Corn Chowder to satisfy my craving.

I’ve created this chowder by combing two soups; the classic corn chowder, with my favorite soup, Lobster Bisque. The first time I tried the bisque it was served with a sniffer of brandy on the side and from that day on, I was hocked!

So, I gave this soup a Portuguese ethnic twist by using the classic Portuguese Brandy, 1920 which tones down the sweetness and gives this soup a mellow…smooth taste! Save some brandy to have with an espresso for dessert.

Recipe:

Ingredients:

1 lb bay scallops

1 lb shrimp (cut into small pieces)

1 lb chopped clams ( canned if desired)

1 lb lobster cut into pieces (if desired)

1 med onion (chopped)

1 clove garlic (chopped)

1 stalk celery(chopped

2 scallions9 (chopped)

1 lb carrots (chopped

1 16 oz bag frozen corn

1/8 cup olive oil

2 tsp butter

4 cups chicken broth

6 cups 1% milk

1 cup cream

1 tbsp salt

1 tsp pepper

2 tsp chopped parsley( garnish)

1/2 cup flour

1 oz 1920 brandy

Instructions:

In a large soup pan, saute onions, celery, scallions, garlic and carrots in olive oil for about 5 minutes until golden but not browned.

Add chicken broth and cook veg. for about 10 – 15 min, or until carrots are tender.

vegpuree

Puree all the vegetables with blender until it’s a smooth consistency. Then press the soup through a fine food strainer to catch the veg threads.

Add the cream and the milk (reserve one cup milk) Add the corn, butter salt & pepper and cook for 10 min on med heat (stir often not to stick).

milk&puree

corn

Add the scallops, shrimp, clams, & lobster and cook for 5 min.

Shrimpscall

Mix the 1 cup of milk with the flour and make a slurry. Then add a little of hot soup to the milk and flour mixture.

Stir until the flour is dissolved. Add the flour mixture to soup slowly and keep stirring.

Let the soup cook for about 10 minutes on low heat…keep stirring and don’t let it over boil which will cause it to burn.

(If soup is thin, mix a little more flour mixed with milk in a small bowl.

Add 1 tablespoon of the soup to the flour, then pour the mixture into the soup and let it cook 5 minutes or until thickened.)

Add the 1920… let it cook for a 5 more minutes… and remove from heat.

Let soup sit for about 10 minutes before serving.

Enjoy the soup and hold on a few more months, summer will be here soon…

DSCN0864

Recipes / Side Dish / Soups

March 5, 2010

Broccoli & Cauliflower Corn Chowder

Dear friends,
Get your family to eat their veggies with this sweet and savory soup. I put some chopped red pepper to brighten up the colors. I used low fat dairy to reduce calories, but if you want to use whole milk and cream you’ll get the same great flavor. This will give you about 10 bowls of soup,if you want to make less just cut the recipe in half. I came up with this recipe for my mom, who had undergone surgery, leaving no appetite. This soup brought her strength back. It’s packed with iron, calcium and vitamin C. Enjoy!

Recipe:

Ingredients:

2 lb bag chopped frozen broccoli (use fresh if you desire)
1 lb bag frozen cauliflower
1 lb bag frozen corn
1 large onion chopped fine
1 clove chopped garlic
1/2 small red pepper
1 tbn salt
1/2 tsp blk pepper
4 cups chicken or veg broth
1/2 gallon low fat milk
1 cup low fat half & half
1/2 cup shredded cheese( any kind)
1/2 cup shredded sharp Parmesan, or Pecorino cheese
1/4 stick margarine
1/4 cup olive oil
1/2 cup flour

In your nonstick or heavy soup pan, saute onions & garlic in the olive oil and margarine for about 5 minutes until the onions are cooked but not browned.

Add chicken broth, broccoli, cauliflower & salt. Cook for about 8 minutes until veg are cooked and remove pan from heat.

Remove about 2 cups of the veg florets, chop them coarsely and set them aside.

With an immersion blender puree the veg until they are mashed but not too dissolved.

Set aside 1 cup of the milk. Add remaining milk, cream, chopped pepper, blk pepper, and corn. Cook on med heat for about 10 minutes.

In a small bowl mix flour with the one cup of milk untill creamy, then slowly add 1 cup of the warm milk to the flour mixure.

Slowly add the flour mixture( slurry) to the soup and stir well. Add the chopped flowerets to the soup and mix.

Reduce the heat to low heat and let the soup simmer for about 1/2 hour stirring the soup regularly.

Try not to turn the heat up past med, or the soup will overspill and burn. Add more salt or pepper to taste.

Let the soup cool and store it in the fridge.If it thickens too much just add a little warm milk, or cream when you heat it up.

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January 15, 2010

Caldo Verde – Portuguese Green Soup

FIRST POST 1-15-2010

Classic Caldo Verde Soup

Today we’re going on a journey to Portugal were the classic green soup, “Caldo Verde” is probably the most loved and well known soup in the country.

Caldo Verde, originated in the northern Minho region of Portugal and is made with basic ingredients of potato and onion puree, and collard greens. There are many variations to this basic recipe in every Portuguese kitchen where ingredients are added such as red or white beans, ham hocks and meat bones to flavor the broth.

Sometimes Caldo Verde is mistaken for another classic known as “Kale Soup” which is very popular in the New England. The Kale version uses cubed potatoes, chopped chourico, tomatoes, and chopped Kale and looks nothing like Caldo Verde.

This is a very healthy soup because collard greens are considered to be one of the healthiest foods in world since they’re loaded with vitamin.

I learned to make this soup at a Portuguese Restaurant named “The Matador” which my brothers owned for almost 15 years. This soup was made fresh every day and sold out by the dinner rush.

We used hand crank processor imported from Portugal to Chiffonade (translates to “made of rags” in French) to cut the collard greens into thin strips.

My recipe is for a large pot of soup that will last you for a few days but don’t worry if it seems to much because this soup keeps well and it’s even better the next day.

It you find that it seems to thicken the next day, just add a little amount of boiled water to make to make it thinner. This will be your family’s favorite especially on cold winter days. Enjoy!

This is recipe number 1; in my Taste Portugal | 101 easy Portuguese recipes cookbook! Download this recipe and 100 other recipes to your computer, kindle, ipad and iphone on my new electronic cookbook!

Click here to buy: Taste Portugal | 101 easy Portuguese recipes

Ingredients:

10 potatoes (peeled & cut into 1 inch slices)
2 large onions
2 cloves garlic
1 large bay leaf
1/4 cup olive oil (or more to taste)
1 tbsp salt
1/2 tsp pepper
1 whole medium Chourico (Portuguese) sausage (rinsed and dried)
6 cups of washed collard greens (sliced very thin)
10 cups water or more

Instructions:

In large soup stock pot, place water, broth, potatoes, onions, garlic, olive oil, and bay leaf. Cook on high for 20 – 30 minutes, or until potatoes are cooked.

Remove from heat, remove bay leaf and puree the soup with hand blender until it turns into a creamy like base. If you find the soup is too thick, add a little boiling water.

Place the pot on medium heat and add the Chourico sausage. Cook for about 10 minutes.

You may cook Chourico in separate pan in boiling water if you don’t want a smokiness taste in the soup.

Remove Chourico and slice into 1/4 inch slices and set aside for garnish.