Best 3 Portuguese Potato And Garlic Soup Sopa De Alho Com Batatas Recipes

Embark on a culinary journey to Portugal with Sopa de Alho com Batatas, a comforting and flavorful potato and garlic soup that embodies the simplicity and rustic charm of Portuguese cuisine. This traditional soup is a symphony of flavors, where soft and creamy potatoes harmoniously blend with aromatic garlic, creating a velvety broth that warms the soul. Its versatility allows for variations, including a delightful vegetarian version that substitutes vegetable broth for chicken broth, catering to diverse dietary preferences. Discover the culinary secrets of this timeless Portuguese classic, and indulge in a heartwarming bowl of Sopa de Alho com Batatas, a testament to the enduring culinary heritage of Portugal.

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PORTUGUESE POTATO AND GARLIC SOUP (SOPA DE ALHO COM BATATAS)

Portuguese Potato and Garlic Soup (Sopa De Alho Com Batatas) image

Make and share this Portuguese Potato and Garlic Soup (Sopa De Alho Com Batatas) recipe from Food.com.

Provided by Nif_H

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter
2 garlic cloves, thinly julienned
2 chicken bouillon cubes
4 cups boiling water
1 cup nonfat milk
2 large potatoes, peeled, boiled and mashed
3 ounces light cream
salt, to taste

Steps:

In a saucepan, heat butter and saute garlic until soft, not browned.
In a bowl, dissolve the vegetable broth in the boiling water; add to saucepan and simmer for 10 minutes. Turn off the stove, add milk and potatoes and stir well. Increase heat and bring to boil.
Remove from heat and add the cream, stirring gently. Add salt if necessary.

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.

PORTUGUESE POTATO AND CILANTRO SOUP

Portuguese Potato and Cilantro Soup image

Make and share this Portuguese Potato and Cilantro Soup recipe from Food.com.

Provided by littlemafia

Categories Portuguese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 onions, chopped
2 garlic cloves, minced
4 tablespoons olive oil
4 potatoes, peeled and chopped
6 cups vegetables or 6 cups chicken stock
salt
1/4 teaspoon cayenne
3/4 cup chopped cilantro

Steps:

In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute.
Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy.
Remove from heat and puree.
Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro.
You can serve the soup cold--or reheat by slowly bringing it to a simmer.
Ladle into soup plates and top with a sprinkling of cilantro or chives.

Tips:

For a creamy soup, blend or mash some of the potatoes and garlic before returning them to the pot.
Add a pinch of saffron to the soup for a vibrant yellow color and a slightly earthy flavor.
Garnish the soup with chopped fresh parsley or cilantro for a pop of color and flavor.
Serve the soup with a side of crusty bread or crackers for dipping.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Portuguese potato and garlic soup is a simple yet flavorful dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy or chunky, spicy or mild, this soup is sure to please. So next time you are looking for a comforting and delicious meal, give this Portuguese potato and garlic soup a try.