Sopa Dourada Portuguese Christmas Golden Soup Recipes

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

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!

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In a medium saucepan, mix the sugar with the water and bring to the boil. Simmer until you have a thick syrup that registers 225°F to 230°F (105°C to 110°C) on a candy or deep-fry thermometer.
When the syrup registers the proper temperature, remove the pan from the heat. Using a slotted spoon, carefully dip each slice of cake into the syrup and then place it in a large serving dish.
Beat the egg yolks and slowly whisk them into the syrup remaining in the pan. Return the pan to medium heat for just a moment, stirring, until the mixture thickens but without allowing the yolks to curdle.

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