Best Sopa Dourada Portuguese Christmas Golden Soup Recipes

SOPA DOURADA (PORTUGUESE CHRISTMAS GOLDEN SOUP)

Sopa Dourada (portuguese Christmas Golden Soup) image

Golden soup is actually a Portuguese dessert served during the Christmas season in Portugal. This recipe is from "The Taste of Portugal" a great Portuguese cookbook by Edite Vieira.

Provided by - Carla -

Categories Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 slices sponge cakes, sliced thin
1 1/2 cups sugar
7 egg yolks
1/2 cup water
cinnamon

Steps:

Mix the sugar with the water and bring to the boil to make a thick syrup (225 to 230F/105 to 110C).
Remove from the heat.
Using a slotted spoon, dip each slice of cake into the syrup, and place them on a large serving dish.
Beat the egg yolks and mix them with the remaining syrup.
Bring to heat for one moment and stir, only to thicken, without allowing the yolks to curdle.
Pour this custard over the slices, sprinkle with cinnamon and serve cold.
Enjoy!

SPICED GOLDEN SOUP

Spiced Golden Soup image

The heat and Indian flavor of this soup are balanced beautifully. It's also very easy to make. I like to serve it with a loaf of freshly baked bread (as seen in photo!)

Provided by White Rose Child

Categories Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 onion, finely chopped
3 garlic cloves, minced
1 1/2 teaspoons canola oil
1 1/2 teaspoons coriander
1 -1 1/4 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon crushed red pepper flakes
6 cups water
1 1/2 cups yellow split peas
1/4-1/2 teaspoon salt
1 tablespoon lime juice

Steps:

Soften the onion, in a medium-large pot, in about a 1/4 cup water, till the water is just about gone.
Meanwhile, heat oil over medium in a small pan. Add garlic and saute for just a minute or so, not quite till golden. Add remaining spices and stir to coat. Saute these for another couple of minutes, reducing heat if necessary. (You can use more oil if you wish. The spices will be sort of crumbly rather than pasty, but the flavor still develops just as well.).
Add spices to onion, and stir to coat well-a silicon spatula works really well for this! Or a wooden or regular spoon probably would too.
Add the 6 cups water, and cover to bring to a boil faster. When a boil has been achieved, add the split peas and let it continue to bubble for a minute.
Reduce heat to very low, cover and let simmer for about 1 1/2 hours, stirring occasionally, till the split peas are soft and mostly lost their shape.
Add lime juice, salt to taste, and serve. Slices of whole-wheat bread are wonderful for dipping. Or, if you use a little less water (say 1/2-1 cup less) this would be thick enough to serve like a dahl,over rice. Enjoy!

Nutrition Facts : Calories 285, Fat 2.6, SaturatedFat 0.3, Sodium 165.2, Carbohydrate 48.9, Fiber 19.4, Sugar 7.2, Protein 18.6

PORTUGUESE SOPAS

Portuguese Sopas image

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

Ingredients

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

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

PORTUGUESE SPINACH & CHICKPEA SOUP (SOPA DE GRAO)

Portuguese Spinach & Chickpea Soup (Sopa De Grao) image

Another recipe adapted from Jean Anderson's "Food of Portugal." This hearty soup is from the Alentejo and can be dressed up with the inclusion of some garlicy sausage--chourico or linguica. I have taken a shortcut and use canned chickpeas and frozen chopped spinach, but using really good homemade chicken stock really makes a big flavor difference.

Provided by Chef Kate

Categories Spinach

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 cups chickpeas (2 cans or about 1 pound of dried if you are using them)
3 large garlic cloves, chopped (feel free to use more if you are not adding sausage)
3 large yellow onions, peeled and coarsely chopped
5 tablespoons olive oil
2 potatoes, peeled and coparsely chopped (I like Yukon gold)
2 tablespoons fresh parsley, minced
2 tablespoons fresh cilantro, minced
1 teaspoon dried marjoram, crumbled
4 cups chicken broth (preferably homemade and unsalted)
3/4 lb spinach (either frozen chopped or fresh baby spinach with stems removed and chopped)
2 tablespoons fresh lemon juice (add one and taste(you may like less than the whole two spoonsful)
1 1/2 teaspoons coarse salt (or to taste)
1/4 teaspoon fresh ground pepper (or to taste)

Steps:

Stir fry the garlic and onions in 3 tablespoons of oil in a large, heavy saucepan until translucent.
Add the potatoes and stir fry another 2 to 3 minutes.
Add the herbs and allow them to meloow over low heat for about 12 minutes.
Add the broth, raise the heat and bring the soup to a gentle simmer, add the chickpeas, cover and cook slowly for about one hour or until everything is soft.
If you like your soup to have texture, ladle out a cup or so of chick peas; if you prefer it mostly smooth, don't.
Using an immersion blender, puree the soup until it is as smooth as you like.
Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors are blended.
Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.