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Sopa de FeijãoVerde da Horta – Garden Green Bean Soup

sopa de feijao verdeThe cool weather is here. Let the soup cooking start. This soup is a bowl of healthy eating. Just serve with some crusty bread and dinner is served!

Ingredients:

2 pounds garden green beans (cut into 1 inch pieces)

2 large carrots (chopped)

1 large carrot (sliced)

1 large onion (minced)

1 clove garlic (minced)

1 large chopped tomato (seeded and skinned)

2 cups elbow macaroni (uncooked)

4 cups chicken or vegetable broth

4 cups water

1 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

2 large sprigs parsley (chopped)

1/4 cup olive oil

Portuguese green beans

Greenbeans

Preparation:

Saute onions, garlic and bay leaf in olive oil for few minutes. Add the tomato and chopped carrots and cook for about 3 minutes stirring often.

Add the all of the remaining ingredients except pasta sliced carrots and parsley. Bring to a boil and cook for about 5 minutes. Add the macaroni and sliced carrots and cook on medium for about  15 – 20 minutes until pasta is cooked.

Taste the soup for saltiness and add more if desired. Take soup off heat and let it sit to thicken. Add more broth if you like your soup thinner. Garnish with parsley and a little drizzle of olive oil.

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White Minestrone with Turnip Soup – Sopa de Nabo com Feijão Branco

This White Minestrone Soup is a bowl of comfort on a cold winter day. Serve the soup with crusty bread and dinner is served!

If you’re not a fan of turnips, you can substitute with squash or add more carrots.

If serving the soup the next day and you find the soup has thickened, simply add a little boiling water to thin it out.

Ingredients:

1 large onion (finely chopped)

2 stalks celery (finely chopped)

1 bay leaf

2 tablespoons olive oil

2 large carrots (diced)

1 small 2 inch piece of presunto (Portuguese prosciutto) or pancetta

1 large turnip (chopped)

4 cups of chicken broth

4 cups of water or more

2 cups cabbage (finely shredded)

1 – 28 ounce can white cannelloni beans

8 ounces of elbow macaroni

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon parsley (finely minced)

Olive oil for garnish

Preparation:

In a heavy soup pan, saute the onion, celery, presunto and bay leaf in the olive oil for a few minutes for the flavors to incorporate.

Add the turnip, water, broth and salt. Let come to a boil and cook for about 15 – 20 minutes on medium heat until the turnip is tender.

Puree the soup with an immersion blender to your desired consistency. Add the pasta and carrots and cook for 10 minutes stirring once in a while as the soup thickens. Add the beans and let cook for 10 minutes stirring once in a while.

In a separate small pan cook the shredded cabbage in water for about 5  minutes until slightly tender but not overcooked.

Add the cabbage, parsley and pepper to the soup, stir well and taste for saltiness. Add more salt and pepper if desired.

Pour soup into bowls and garnish with a little olive oil.

 

 

Holiday Recipes / Photo Gallery / Portuguese Christmas / soup / Soups

Caldo de Camarao – Shrimp & Vegetable Bisque

 

I learned this recipe for Caldo de Camarao, many years ago from a Portuguese Chef named Jose.

He was a great chef, with a wonderful soul, but like many chefs, he was quite temperamental in the kitchen!

Although the recipe is simple, it requires many steps in the preparation, but trust me it’s worth it.

My family likes it pretty hot and spicy so be sure to use the Piri Piri to your taste.

The broth is made from the Shrimp shells which gives this soup a rich flavor.

Please note that some people use a tomato based broth, but I don’t use them in my recipe.

Enjoy!

Ingredients:

2 pounds raw shrimp (30 to 40) per pound

1 large onion (chopped)

4 large carrots (peeled)

2 stacks of celery (peeled)

8 cups of water

2 tablespoons of olive oil

2 shrimp bouillon cubes

2 tablespoons of butter

2 teaspoons of paprika

1 teaspoon of salt

1 teaspoon of white pepper

1 to 2 teaspoons of Piri Piri or Tabasco sauce

½ cup of Vinho Verde or white wine

3 Portuguese rolls to make croutons for garnish

1/2 cup of cream (optional)

2 tablespoons of flour (optional)

Chopped cilantro or parsley for garnish (optional)

Preparation:

Peel and devein the shrimp and save the shells. Rinse the shells and put the shrimp aside. 

In a large stock pot add the 8 cups of water, the shrimp shells, ½ of the onion, celery, carrots, salt, pepper, and the shrimp shells and cook for 30 minutes.

Strain the broth, and throw away the cooked shrimp shells. Put the carrots, onions and celery back into the broth.  

Puree the soup with a hand blender until the soup is creamy.  Strain the soup through a fine strainer to catch any shells, or vegetable threads.

Place the soup on stove on low heat.

Meanwhile, in a medium skillet, saute the remaining onion in the olive oil and butter until translucent.

Add the shrimp, the bouillon, wine, paprika, Piri Piri or Tabasco and cook for a few minutes. 

Remove ½ of the cooked shrimp and set aside.

Add the remaining shrimp and sauce to the soup pan and puree until you get a creamy consistency.

Cook soup for on low for 10 minutes.

Chop the reserved cooked shrimp into 2 pieces and add to the soup. Cook on low heat for 5 minutes.

Taste the soup and add more salt and white pepper to taste.

If you like a creamy style soup, make a slurry by mixing the cream and flour in a small bowl.

Temper the cream with a few tablespoons of the soup and add it during the last 5 minutes of cooking.

Make the croutons:

Slice the Portuguese rolls into small ¼ inch slices.

Coat with butter and garlic. Toast in broiler until golden brown.

Sprinkle with desired seasonings and set aside for garnish.

Serve the soup in bowls with one slice of the toasted Portuguese croutons in the center.

Add a few pieces of shrimp in each bow. Add the cilantro or parsley as garnish if desired.

Notes:

Always save your shrimp shells that you have left over from your recipes for this soup. Rinse the shells, pat dry and place them into freezer bags to make shrimp and seafood stock.

Serves 8-10

Photo credit: http://receitasfantasticas.net