Best 5 Sopa Da Pedra Rock Soup Recipes

SOPA DE LIMA (MEXICAN LIME SOUP)

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

SOPA DA PEDRA ROCK SOUP

Steps:

• Heat olive oil in soup pot over medium to medium-high heat. Add chorizo or other meat, cook for 1 or 2 minutes, then add vegetables, bay leaf, salt and pepper. Cook for 7 to 8 minutes, or until softened, stirring frequently. Add chickpeas and paprika. Stir in tomatoes, hot sauce, and stock.
• Raise heat to high and bring soup to a boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender.
• Place 1/2 cup of the bread cubes into each serving bowl and drizzle with olive oil. Ladle the soup over the bread and garnish with chopped parsley or cilantro.

SOPA DA PEDRA - PORTUGUESE STONE SOUP

Steps:

• Place the beans in a bowl, cover them with water. Let them soak for at least two hours, but preferably overnight.
• Place a tall saucepan over medium to high heat. Once hot, add the olive oil, the cured sausages and bacon. Fry the meat on both sides until golden brown.
• Reduce the heat to medium low, add the onions, garlic and bay leaves to the cured meat fry. Gently cook it before adding the beans that should be rinsed and drained. Cover it with water.
• Bring it to a boil then reduce the heat to medium, let it simmer for around one hour and a half or until the beans cook through. The time that takes to cook the beans can vary according with how long you soak it for, and the quality of your beans.
• Remove the cured meat from the saucepan, cut it into thin slices.
• Peel and dice the potatoes before adding them to the beans. Add a little bit more water if necessary and let it simmer for about 20 minutes or until the potatoes are tender.
• Combine the cured meat with the beans and potato soup base. Season it with salt, pepper and roughly chopped fresh cilantro. Serve it with a side of fresh crusty bread.

SOPA DA PANELA (SOUP OF THE KETTLE)

Steps:

• In a large heavy kettle over moderate heat, bring the chicken, its giblets, the bacon, the whole sausages, the onions, parsley and water to a simmer, skimming off froth.
• Cover and simmer slowly 1 to 1 1/4 hours until the chicken is very tender.
• Arrange the bread cubes over the bottom of a 5- to 6-quart shallow heatproof casserole and scatter the mint sprigs evenly on top.
• When the chicken is done, lift it and all sausages from the kettle and cool until easy to handle. Discard the bacon, onions and parsley, then skim as much fat from the kettle liquid as possible. Add the pepper and 2 teaspoons of the salt, raise heat to high and boil uncovered while you cut up the meats.
• Slice the sausages 1/4 inch thick and lay in the casserole on top of the mint. Coarsely chop the giblets and scatter over all. Separate the chicken meat from the bones and skin, cut in bite-size pieces, and lay in the casserole.
• Taste the broth for salt and add more if needed. Pour the boiling broth into the casserole and let stand 5 minutes.
• Ladle into soup plates and serve.

SOPA DE PLATANO - PLANTAIN SOUP

Steps:

• Heat olive oil in a large Dutch oven over medium-high heat; cook and stir onion until tender, 4 to 5 minutes. Add sofrito, garlic, cumin, bay leaf, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add chicken stock and bring to a boil.
• Stir plantain into mixture and cook until tender, 10 to 15 minutes. Remove bay leaf and blend mixture with an immersion blender until soup is smooth and thick.