Ingredients
6 cup chicken stock - or canned broth
1 lb chorizo - smoked, diced (or linguic, a)
1 lb potatoes - boiling type, peeled, di, ced
1 can kidney beans - drained (5-1/4 oz. c, an)
1 can tomatoes - diced (14-1/2 oz. can)
1/2 head cabbage - green, medium, coars, ely chopped
1 med. onion - chopped
1 large carrot - diced
1/2 bell pepper - green, diced
3 clove garlic - minced
Directions
I saw this in Bon Appetit yesterday and decided to keep it. I'll bet a
dollar to a doughnut that the recipe originally called for Linguica,
but was changed to kielbasa for the masses. If you can't find smoked
Linguica or Kielbasa, Andouille would also be a good substitute. I
hope to try this when it gets cooler (like October -- grin)! Hope it
appeals to you, too.
Number of Servings: 8
Combine all ingredients in large pot. Bring to boil, stirring
occasionally. Reduce heat; simmer until thick, stirring occasionally,
about 2 hours. Season with pepper. (Can be prepared 2 days ahead;
refrigerate. Rewarm before serving.)
Recipe from Benton's Restaurant, Florence, South Carolina. Courtesy
of Bon Appetit, July, 1991.
Posted by Shelley Rodgers. Courtesy of Fred Peters.
Servings: 8 servings
Portuguese Soup Recipe brought to you by Recipe Ideas
Categories: Soup
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Fascinatingly, the oldest recipe in existence, according to food historians is a series of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts describing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he describes how the Romans made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like thyme, mint and dill. Over the following few centuries, the powerful and rich competed with each other to serve up the most exotic banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. However, it wasn`t until the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. When we get to the 1900s, cookbooks are in great demand, due to more people being able to read, people having increased spare time and having more money to spend. The arrival of TV gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Portuguese Soup recipe.
