Sopa Da Pedra Rock Soup - cooking recipe

Ingredients
    2 tablespoons olive oil, extra virgin
    1/2 1/2 lb ham or 1/2 lb leftover cooked meat, diced
    2 large potatoes, peeled and cubed
    4 celery ribs, chopped, from the tender heart
    3 -4 carrots, peeled and chopped
    1 large onion, chopped
    2 -3 garlic cloves, chopped
    1 bay leaf (fresh or dried)
    salt and pepper (to taste)
    1 (15 ounce) can chickpeas, drained
    1 teaspoon sweet paprika
    1 (15 ounce) can tomatoes
    2 tablespoons hot sauce (or piquante sauce)
    6 cups chicken stock (or 4 cups stock cups water)
    2 cups water
    2 cups stale bread, cubed
    handful fresh flat-leaf parsley (for garnish) or cilantro, chopped (for garnish)
Preparation
    Heat olive oil in soup pot over medium to medium-high heat. Add chorizo or other meat, cook for 1 or 2 minutes, then add vegetables, bay leaf, salt and pepper. Cook for 7 to 8 minutes, or until softened, stirring frequently. Add chickpeas and paprika. Stir in tomatoes, hot sauce, and stock.
    Raise heat to high and bring soup to a boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender.
    Place 1/2 cup of the bread cubes into each serving bowl and drizzle with olive oil. Ladle the soup over the bread and garnish with chopped parsley or cilantro.

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