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Add a photoServings: 6
Ingredients
- 4 x onions minced
- 2 x garlic cloves chopped
- 4 Tbsp. extra virgin olive oil
- 4 x potatoes peeled, minced
- 6 c. vegetable or possibly chicken stock Salt to taste
- 1/4 tsp cayenne
- 3/4 c. minced cilantro
Directions
- In a large saucepan, saute/fry the onions and garlic in 3 Tbsp. of oil for 5 min, till limp, then add in the last Tbsp. of oil and the potatoes and stir-fry for a minute. Add in the stock, cover, and simmer for 45 min, till the potatoes are mushy. Remove from heat and puree.
- Return the soup to the pot, season with salt and cayenne, and stir in the minced cilantro. Cover and chill for 24 hrs. You can serve the soup cool - or possibly reheat by slowly bringing it to a simmer. Ladle into soup plates and top with a sprinkling of cilantro or possibly chives.
- Comments: Simple and satisfying, truly Portuguese; serve warm or possibly cool to 6 to 8 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 190 | |
| Calories from Fat 81 | 43% |
| Total Fat 9.19g | 11% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 559mg | 16% |
| Total Carbs 25.16g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.66g | 2% |
| Protein 2.98g | 5% |
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