As promised...Heres the recipe for Holy Ghost Soup/ Sopas do Espírito Santo. This is my cousin Laureana’s recipe, and it made enough for 8-10 people. We made this together last month and it brought back so many wonderful memories of my grandmother. It was one of her favorite soups... Truly soup for the soul. When I made it I used 3 soup tureens, which made a wonderful table presentation ...all lined up across the table and everyone loved it!! I hope it brings back wonderful childhood memories for you as well. xoxo Ingredients: 1 ½ lbs of beef shanks or short beef ribs 2 ½ lbs of boneless chuck roast 2 large onions, chopped 3 cloves of garlic, minced 1 head of cabbage, chopped 5 whole black peppercorns Salt to taste 3 sprigs of mint, washed 1 loaf of Portuguese bread at least 2 days old, sliced Cheesecloth or spice ball Directions: In a large bowl, place all the meat and rinse very well. Then place the meat in a clean bowl and sprinkle salt over each piece and refrigerate for at least 3 hours or overnight for best results. In a large stockpot, fill a little more than halfway with water then add the onions, garlic and the meat (making sure to rinse off some of the salt). Next add the peppercorns wrapped in a tied pouch of cheesecloth or in a spice ball. Bring the water to a boil and then simmer for 2-3 hours or until the meat is tender. Once the meat is cooked and tender, remove meat from pot and place in a large serving platter. Let the meat cool down enough to be able to handle and not burn your hands while shredding. Once you remove the meats from the pan, you can test the broth and adjust with more water and salt. Also make sure to skim fat from meat broth and discard the spice bag of peppercorns. Add the chopped cabbage and let it cook for another 30 minutes or until tender. While the cabbage is cooking, start shredding the meat. Making sure to remove all the bones and excess fat then leave aside. In the meantime start setting up the soup tureens. In each tureen add the sliced bread making sure that each are almost filled to the top. Then add a sprig of mint on top of the bread. Then add a layer of the shredded meat on top of the mint. If you have extra shredded meat, place it on a smaller platter and have on top of table for those that want to add more meat to their soup. Last but not least ladle in the broth with the cooked cabbage over everything. Keep ladling in all the broth…. Trust me the bread will soak up the broth. Cover the soup tureens and leave aside for about 10 minutes. Before serving make sure to remove the sprigs of mint from each tureen. Then serve with a nice glass of red house wine aka vinho de cheiro!! Enjoy Everyone!!!
Posted on: Thu, 14 Aug 2014 01:57:19 +0000
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