|The Book of Sauces, Vol. 2|
|by Anne Sheasby|
This updated take on sauses includes easy-to-follow directions for all new recipes that use readily available ingredients.
1 - 10 of 63 for portuguese soups
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Slice chourico or ... desired. Serve with Portuguese pops (rolls) or ... have them. This soup works well if ... and kale at the last half hour. Serves 4
Peel and cube potatoes. Cut the kale into pieces similar to romaine lettuce in Caesar salad. Peel the cabbage and rip each leaf into three to four ...
Soak beans overnight ... if need. Add sausage and cabbage. Simmer 30 minutes. Remove ham hock and soup bone, pick off meat and return to soup. Serves 10.
Rinse beans and ... the thicker the soup. Add rest ... about 3 inches from top of pot. Bring to a boil, lower heat and simmer for about 1 1/2 to 2 hours.
Cook meats. Clean ... before adding to soup stock) and potatoes; cook. Add pea soup when meats are almost cooked. Combine all ingredients and cook for 1 hour.
Put everything in except cabbage and beans in a large pot. Boil for 20 minutes, add cabbage and beans and simmer for 20 minutes. Makes 3 quarts.
Cover ham hocks with beef broth and simmer until tender. Remove ham hocks from broth and allow to cool. When cool, remove the meat from the bones and ...
Saute sausage in oil in soup kettle. Add onion and garlic to sausage; cook until translucent. Combine with all other ingredients and simmer for 45 minutes.
Combine all ingredients ... and simmer for 4 hours. Half hour before serving, add the macaroni and shred the beef from the soup bone. Serves 6 to 8 people.
Spicy and hearty. ... in a large soup pot and cover; ... substituted for the beef stock. For a less spicy soup, omit chorizo and increase linguica to 1 1/2 pounds.
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