The Azores Islands
traditional soup recipes
   
 




































































































































































































 

 

Be welcome !
Try our rich soups...

Soup's index: A B C D E F G H I J L M N O P Q R S T U V X Z
 
Bean Soup (Corvo island)
Carrot and water-cress soup
Chicken Soup
Coriander Breaded Soup
Fish soup (Santa Maria Isl.)
Green Soup
Holy Ghost Soup (Terceira Isl.)
Pumpkin soup
Tomato soup with poached eggs
 

 

Holy Ghost Soup (Terceira Isl.)
(Sopas do Espírito Santo)

Shoping list:

  • 1 l of water (add some more as you see you need)
  • 1,5 Kg of cow meat with some fat
  • 1Kg bones with marrow
  • 3 onions
  • garlic
  • 1 chicken
  • 1 white cabbage
  • 400 grs. of bread
  • 9 potatoes
  • butter
  • salt
  • bay leaves
  • mint leaves

Cook the meats, adding the chicken last. Add the cabbage (couve merceana), the potatoes. Cut the bread (prefereably portuguese bread) and put some butter over it, a leaf of mint and pour the broth over.
When the bread has absorbed the liquid pour some more with the cabbages until is juicy.
When is ready to go to the table put the meats on top and the rest of the gravy.
The other islands have other varieties that I'll present later.

Fish soup (Santa Maria Isl.)
(Sopa de peixe)

Shoping list:

  • 650 grs. of grouper
  • 1 onion
  • 1 dl of olive oil
  • 20 grs of lard
  • 1 spoon of tomato paste
  • 1,5 dl of water
  • 630 grs of potatoes
  • 250 grs of home bread overnight
  • 1 leaf of mint
  • some parsley
  • salt

Cut the fish in slices and salt. Make a a fried sawce as for stews with the onion, parsley, tomato paste, olive oil and lard. When the onion is soft add the water, the potatoes cut into slices and the fish.
Place the bread in a bowl with the mint and pour the juice over.
The fish and the potatoes are served on the side.

Bean Soup (Corvo island)
(Sopa de ervilha)

Shoping list:

  • 1/2 kg of dried beans
  • 1 portuguese cabbage
  • 30 grs. of lard
  • 1 onion
  • salt

Soak the beans overnight (you may use also canned beans). Cook with the onion and after pass through a blender. Add the cabbage cut in large pieces,bigger than as for caldo verde and let it cook. You may use the pressure cooker. Serve it hot.
There are other variations:
- cooking a linguiça or chouriço along with the beans and skipping the lard. Cut the sausage into slices and serve;
- you may cook three potatoes cut into four pieces, as well as some slices of carrots or sweet potato;
- you may also leave some cooked whole beans to be add to the dishes.

Chicken Soup
(Canja de galinha)

Shoping list:

  • 3 dl of water
  • chicken giblets
  • 1 onion
  • 2 cloves of garlic
  • 150 grs. of rice
  • lemon juice
  • egg yolk optional

Cook the chicken and the onion using the pressure cooker. Take the giblets aside and cut in peaces. To the water add the rice and let it cook. Add everything and stir the egg yolk in warm soup. Serve and each person adds the lemon juice.

Pumpkin soup
(Sopa de abóbora)

Shoping list:

  • 300 grs. more or less of pumpkin
  • 400 grs. of potatoes
  • 300 of red beans
  • safron
  • olive oil
  • 2,5 l. of water

After soaking the beans overnight cook in the pressure cooker (you may use canned or cook a full pan of beans and save in portion in the freezer to use as you need it for different dishes). Add the pumpkin (any kind), the onion and the potatoes.
After cooked you put the olive oil, salt and pour broth over some yesterday's bread, on top the pieces of potato, pumpkin and the beans.
You may blend everything toghether and serve the thick broth. If you add some more water you may cook big macarroons or some cabbage.

Coriander Breaded Soup
(Açorda)

Shoping list:

  • 1 slice of bread for each person
  • 1 egg for each person
  • garlic
  • water
  • olive oil
  • green pepper
  • coriander
  • salt

Peal the garlic, cut inpieces and smash with the coriander, olive oil. Put in bowls covering with the bread cut in pieces. Boil the desired amount of water with salt to taste and a spoonful of vinegar. Break the eggs slowly into the boiling water until slightly cooked. Take the eggs and place in each bowl with the broth on top.
You may use water the cooked codfish and proceed the same way. It makes a delicious soup.

Green Soup
(Caldo Verde)

Shoping list:

  • 2 liters of water
  • 350 grs. of potatoes
  • 2 soup spoons of olive oil
  • green cabbage/cale
  • salt
  • garlic
  • chouriço

Cook the potatoes and make a very liquid puré. Make a roll with the cabbage leaves and cut in very thin slices. Place into the liquid and cook for 15 minutes. Add the olive oil. On another pan cook the chouriço, slice it and as you serve the dishes put a slice in each dish and some olive oil.

My quick Caldo Verde:

Use a bag a mashed potato and make it watery, add a clove of garlic and some olive oil. Buy already cut frozen cabbage cook with the chouriço and mix everything. Add olive oil and salt to taste.

Carrot and water-cress soup
(Sopa de cenoura com agrião)

Shoping list:

  • carrots
  • potatoes
  • onion
  • garlic
  • milk
  • butter
  • olive oil

Boil carrots, potatoes, 1 onion, 1 garlic clove. When well cooked make it into a pure. Add some milk, salt to taste and water crest. Take it to cook again. Add a few drops of olive oil or if you prefer a table spoon of butter.

Tomato soup with poached eggs
(Sopa de tomate com ovos escalfados)

Shoping list:

  • 60 grs margerine or butter
  • 1 onion
  • 1 Kg tomatoes
  • 0,5 water
  • 1 egg per person
  • salt
  • coriander (optional)

Place into a pan the margerine, the cut onion and let it stew. Take the seeds from the tomatoes and place inside the pan, after it fries a little add the water. Let it boil a few minutes. Pass the tomatoes through a passe-vite, mixer or other machine to puré the tomatoes.
Place into the pan again let it boil, add the spices to taste and place the broken eggs until they are done to you taste.
You may add croutons and coriander

        

 
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