PORTUGUESE KALE AND POTATO SOUP
The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.
Provided by Ruth Cousineau
Categories Soup/Stew Potato Dinner Lunch Sausage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Winter
Yield Makes 4 (main course) servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
- Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.
PORTUGUESE POTATO AND CILANTRO SOUP
Make and share this Portuguese Potato and Cilantro Soup recipe from Food.com.
Provided by littlemafia
Categories Portuguese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute.
- Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy.
- Remove from heat and puree.
- Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro.
- You can serve the soup cold--or reheat by slowly bringing it to a simmer.
- Ladle into soup plates and top with a sprinkling of cilantro or chives.
PORTUGUESE POTATO DUMPLING SOUP
Steps:
- Wash the potatoes and place in a small saucepan. Cover with cold water and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 to 35 minutes until the potatoes are tender. Drain.
- Peel potatoes while they are still warm. (Not too hot, or you might burn your hands.) Place the peeled potatoes in a ricer over a small bowl and push through. Alternatively, using the back of a spoon or a rubber spatula, mash the potatoes through the holes in a colander into a bowl set below it. You can mash the potatoes by hand, but the dumplings won't be as fluffy.
- Add the ham, Parmesan, beaten eggs, butter, nutmeg, and the remaining 1 teaspoon of salt to the mashed potatoes. Mix well to combine.
- Line a small baking sheet with paper towels, and place the flour in a small mixing bowl.
- Roll the potato mixture into little balls, about 2 rounded teaspoonfuls each. Toss each dumpling in the flour, shake off the excess flour and place on the prepared baking sheet. Set aside.
- In a 6-quart soup pot or stockpot, combine the beef broth, chicken broth, water, onion, carrots, parsley and cilantro. Bring to a boil and boil for 10 minutes. Turn off the heat and cover to keep warm.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium to medium-high heat. Add 1/3 of the potato dumplings to the skillet, leaving enough room to turn them. Brown the dumplings on all sides, 6 to 8 minutes, until golden, and transfer to a paper towel-lined plate or baking sheet. Continue to brown the remaining dumplings, using 2 tablespoons of the oil for each batch.
- Heat the beef-chicken stock over medium-high heat until simmering, Using a ladle, carefully place the dumplings into the simmering stock. Simmer dumplings for 3 to 5 minutes. Serve immediately since the dumplings are fragile.
CILANTRO AND GARLIC POTATOES
A yummy Lebanese way of serving potatoes. These go great with chicken or meat.
Provided by LEBANESE
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 33.4 g, Fat 11.8 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 16.9 mg, Sugar 1.6 g
PORTUGUESE POTATO AND GARLIC SOUP (SOPA DE ALHO COM BATATAS)
Make and share this Portuguese Potato and Garlic Soup (Sopa De Alho Com Batatas) recipe from Food.com.
Provided by Nif_H
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, heat butter and saute garlic until soft, not browned.
- In a bowl, dissolve the vegetable broth in the boiling water; add to saucepan and simmer for 10 minutes. Turn off the stove, add milk and potatoes and stir well. Increase heat and bring to boil.
- Remove from heat and add the cream, stirring gently. Add salt if necessary.
ASPARAGUS AND CILANTRO SOUP
When asparagus is in season you simply must make this soup. The rather exotic, bitter-tasting asparagus pairs amazingly well with the fresh, clean flavor of cilantro. If you can't find tamari, substitute low-sodium soy sauce. From The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian.
Provided by Sandi From CA
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery, and garlic, and sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano, and cumin.
- Add the stock and bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
- Using a handheld immersion blender, purée the soup in the pot until smooth. Alternatively, working in batches, purée in a regular blender until smooth. Stir in the tamari, salt, and white pepper. Return the soup to a simmer, then stir in the cilantro.
- Meanwhile, cook the reserved asparagus tips in a saucepan of boiling water for 1 minute, or until crisp-tender. Drain, then cut the asparagus tips in half lengthwise.
- Ladle the soup into individual bowls. Garnish with the asparagus tips and serve.
- The soup and uncooked asparagus tips will keep for 2 days, covered separately and refrigerated.
Nutrition Facts : Calories 96.1, Fat 2.8, SaturatedFat 0.5, Sodium 984, Carbohydrate 15.6, Fiber 4.7, Sugar 3.7, Protein 5.2
CILANTRO POTATOES
Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They're a great complement to Mom's tangy kabobs. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.
Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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
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
CILANTRO POTATO SOUP
Something I had a few times while growing up --at a neighbor's and at Avo's house. Where I grew up, half the neighbors were from the Azores, so it was good, good eating. It's not a recipe that needs exact measurements, but this is about how I do it :) Obviously don't make it if you don't like cilantro, but if you do...mmmmmmmmm :) For a vegetarian version, just use veggie broth. Whichever you use, make sure it's a good quality. The ingredients are so simple it needs to be a good quality broth.
Provided by DeeCooks
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic slowly until tender.
- Add the broth, potatoes.
- Cook til the potatoes are tender about half an hour.
- Add 3/4 cup of the cilantro.
- Use an immersion blender or food processor (or etc -- ) to puree.
- Serve hot or cold, and add the remaining cilantro right before serving.
- Stir in a squeeze of fresh lime right before serving, if desired.
Nutrition Facts : Calories 255.7, Fat 10.6, SaturatedFat 1.7, Sodium 775.3, Carbohydrate 32.4, Fiber 4, Sugar 4.2, Protein 8.5
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