Portuguese Stone Soup recipe
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Portuguese Stone Soup

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Servings: 1 servings
Total Time (median): 0 : 45 Active Time: 0 : 25

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Ingredients


Preparation

*Spanish chorizo is a smoked pork sausage flavored with garlic and spices, and milder than Mexican chorizo. Available at Spanish markets and specialty foods stores. Combine all ingredients in large pot. Bring to boil. Reduce heat and simmer until soup is thick, stirring occasionally, about 2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Serves 8. Bon Appetit December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.


Cuisine: Uncategorized Main Ingredient: Chicken

Tags: December 19, Chicken, Bean, Cabbage, Carrot, Onion, Garlic, Potato, Tomato, Lunch, Spring, Salty [edit]

Groups: [edit]

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Portuguese Stone Soup Reviews

100% would make "Portuguese Stone Soup" again.

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I halved this recipe to suit ingredients I had on hand: 2 medium Yukon gold potatoes, 1 large carrot, 1/2 small head regular green cabbage-coarsely chopped, 1 turnip, 3 small cloves of garlic. I sautéed the carrot, leek, onion, and garlic in 2 tbsp olive oil and then added 1- 5.3 oz packet of sliced Spanish Chorizo* (diced) and sautéed the meat and vegetables another minute or two to create more caramelization. After a nice fond developed in the pan and the vegetables were softened, I added the cabbage, potatoes, turnip and 1- 14.5 oz can of diced tomatoes in juice. At this point, the vegetables were not covered with liquid, so I added water to cover them a little more. Since canned beans are already cooked, I will add the beans at the end so they don’t get broken or turn to mush. The beans could be omitted, but since I used less meat than the recipe specified, I will add them for the protein and color they add to the soup. It's a very colorful soup and presents well. I felt the soup needed a bit of salt, and some heat, so I added 1/2 tsp red pepper flakes and served it with hot sauce at the table. Be sure to remove the bay leaf before serving. It can cause gastric distress if eaten.* Spanish Chorizo is very different from Mexican Chorizo. Read the note on the original recipe. Most of the time to make this soup is in the preparation. If you get all the vegetables prepped ahead of time and follow my instructions, it probably takes only 40 minutes to make including the preparation. This soup would work well with a fried polenta or corn chips on the side.

JinannaJinanna : : 0:45 total time : 0:25 active time :  41w 5d ago


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