Portuguese Coriander Soup Sopa De Coentro Recipes

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PORTUGUESE CORIANDER SOUP (SOPA DE COENTRO)

There is no point to making this soup unless you use fresh cilantro. This soup is usually pureed and served as a cream soup, but you can leave it chunky for a more rustic presentation. Adapted from Worldwide Recipes.

Provided by TxGriffLover

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8



Portuguese Coriander Soup (Sopa De Coentro) image

Steps:

  • Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown.
  • Add the stock, potatoes, salt, pepper, and cayenne and cook until the potatoes are tender, 20 to 30 minutes.
  • Puree in an electric blender or food processor or press through a fine-mesh strained if desired.
  • Serve hot or cold, adding the coriander immediately before serving.

Nutrition Facts : Calories 398.2, Fat 18, SaturatedFat 3.1, Cholesterol 10.8, Sodium 528.4, Carbohydrate 46.8, Fiber 4.4, Sugar 9.3, Protein 13

4 tablespoons olive oil
2 -3 onions, chopped
2 -4 garlic cloves, finely chopped
6 cups chicken stock
3 -4 medium potatoes, peeled and coarsely chopped
salt & freshly ground black pepper
cayenne pepper
1 cup chopped cilantro (coriander leaves)

FRESH CORIANDER SOUP (SOPA DE COENTRO)

I know there are those who say they don't like cilantro or coriander or Chinese parsley. I am not one of those people and this soup is so delicious and comforting when served hot in cold weather, and soothing when served cold in hot weather. It's another Portuguese recipe adapted from Jean Anderson's Foods of Portugal. This is very easy to make but it requires a good 24 hours in the fridge, so plan accordingly.

Provided by Chef Kate

Categories     Potato

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 8



Fresh Coriander Soup (Sopa De Coentro) image

Steps:

  • In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes.
  • Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
  • Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
  • Remove from the heat and puree the soup, using an immersion blender.
  • Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.
  • After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.

4 yellow onions, peeled and coarsely chopped
2 large garlic cloves, peeled and minced (or more)
4 tablespoons olive oil
4 potatoes, medium, peeled and coarsely chopped (I use Yukon gold)
6 cups chicken broth (preferably homemade and unsalted)
salt
cayenne pepper
3/4 cup fresh coriander leaves (cilantro, about one bunch(no stems)

PORTUGUESE SOPAS

This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.

Provided by j clifton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10



Portuguese Sopas image

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.

Nutrition Facts : Calories 464.4 calories, Carbohydrate 11.1 g, Cholesterol 115.8 mg, Fat 31.5 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 12.7 g, Sodium 149.3 mg, Sugar 5.3 g

1 (3 pound) beef pot roast
1 onion, diced
1 cup fresh mint leaves
2 cloves garlic, minced, or more to taste
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 bay leaves, or more to taste
salt and ground black pepper to taste
water to cover
1 head cabbage, quartered, or more to taste

PORTUGUESE SOPAS OR SOPASH RECIPE - (3.6/5)

Provided by UncleDick

Number Of Ingredients 17



Portuguese Sopas or Sopash Recipe - (3.6/5) image

Steps:

  • Combine pot roast, garlic, tomato sauce, onion, parsley, celery, rosé, water, black pepper, salt, allspice, cumin, bay leaves, vinegar, and cabbage in a large pot Cover and simmer 6 hours. During last hour, uncover the pot. At serving time, cover bottom of large, shallow serving dish with bread slices. Lay lightly bruised mint leaves on top of the bread so each piece is touched by mint flavor. Ladle the hot sopas on top and eat immediately.

5pounds5 pounds beef pot roast, cut into 3 pieces
4cloves4 cloves garlic
3(8-ounce) cans3 (8-ounce) cans tomato sauce
1/2cup1/2 cup coarsely chopped onion
1/2cup1/2 cup chopped parsley
55 celery stalks, chopped
1bottle1 bottle rose wine
10cups10 cups cold water
1teaspoon1 teaspoon black pepper
2tablespoon2 tablespoon salt
1tablespoon1 tablespoon ground allspice
1/2teaspoon1/2 teaspoon cumin seeds
44 bay leaves
1tablespoon1 tablespoon wine vinegar
1head1 head green cabbage, cored and quartered
11 loaf French bread, cut into 1-inch slices
2525 whole fresh mint leaves, with stem-essential

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