Portuguese Holy Ghost Soup Sopas Do Espírito Santo (Terce |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I usually make this for special holidays and events! This is a old recipe from some friends in the Azore Islands. My wife loves it and can't get enough. Ingredients:
1 liter water (add some more as you see you need) |
1 1/2 kg beef, cut with some fat |
1 kg beef bones with marrow |
3 onions |
3 garlic cloves |
1 chicken |
1 head white cabbage |
400 g bread |
9 potatoes |
3 tablespoons butter |
1/2 teaspoon salt |
3 bay leaves |
8 mint leaves |
Directions:
1. Cook the meats in a large stock pot, adding the chicken last.
2. Add the cabbage, the potatoes.
3. Cut the bread (prefereably portuguese bread) and put some butter over it, a leaf of mint and pour the broth over.
4. When the bread has absorbed the liquid pour some more with the cabbages until is juicy.
5. When is ready to go to the table put the meats on top and the rest of the gravy.
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