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Portuguese Feast Soup


4-5 lb. roast (chuck) 1 tsp. cinnamon
1/2 tsp whole colves 1 tsp. whole allspice
1 tsp. whole cumin 4 bay leaves
black pepper 1 large onion - chopped
1 small clove garlic - crushed 1 small bottle sherry wine
1 can tomato sauce 4 sprigs fresh mint
salt to taste 1 loaf "day-old" french bread


Place meat in large stew pot, cover with water. Add sherry wine and tomato sauce. Tie whole spices in cheese cloth or put in tea-ball and place in pot. Add garlic, onion, salt and pepper. Over medium heat, bring to slow simmer, reduce heat and simmer 4 to 5 hours. DO NOT BOIL! Slice french bread and place in large deep bowl. Place 2 sprigs of the mint on top of bread. When meat is done (should pull apart with a fork) place in large bowl and top with remaining mint. Remove spice ball from liquid and pour over the sliced bread, creating a "soup".

(Spices may be adjusted according to personal preferences. Chopped or wedged cabbage is often added during last hour of cooking. Any type roast may be used, but I generally save the "better cuts" for roasting. Goes well with a nice red wine.)

Servindo informações

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