Portuguese ‘Stone’ Soup

Name: Portuguese ‘Stone’ Soup (Sopa de Pedra)
Yield: Serves 6–8
Ingredients: 200 g/7 oz piece of smoked bacon or pancetta; 250 g/9 oz red beans, such as kidney beans, soaked overnight in cold water; 250 g/9 oz red beans, such as kidney beans, soaked overnight in cold water; salt and freshly ground black pepper; a bay leaf or two and some thyme and parsley; a bay leaf or two and some thyme and parsley; salt and freshly ground black pepper; a bay leaf or two and some thyme and parsley; 100 ml/3½ fl oz olive oil; 2 tablespoons massa de pimentão (red pepper purée – not essential but a good thing to have; Turkish grocers stock a similar product, or use puréed roasted red pepper); the darker leaves from a smallish Savoy cabbage, shredded; the darker leaves from a smallish Savoy cabbage, shredded; 2 tablespoons tomato purée; 2 tablespoons massa de pimentão (red pepper purée – not essential but a good thing to have; Turkish grocers stock a similar product, or use puréed roasted red pepper); 2 tablespoons massa de pimentão (red pepper purée – not essential but a good thing to have; Turkish grocers stock a similar product, or use puréed roasted red pepper); 2 tablespoons massa de pimentão (red pepper purée – not essential but a good thing to have; Turkish grocers stock a similar product, or use puréed roasted red pepper); 2 small turnips, chopped; 2 carrots, chopped; 400 g/14 oz waxy potatoes, cut into spoon-sized pieces; 3 garlic cloves, sliced; 1 black pudding – if you can find the Portuguese morçela or the Spanish morcilla, all the better; 1 black pudding – if you can find the Portuguese morçela or the Spanish morcilla, all the better; 1 black pudding – if you can find the Portuguese morçela or the Spanish morcilla, all the better; 2 onions, chopped; 200 g/7 oz piece of smoked bacon or pancetta; a gammon hock or a raw ham end (most delicatessens are happy to sell these cheaply); a gammon hock or a raw ham end (most delicatessens are happy to sell these cheaply); 2 chorizo sausages

Sopa de Pedra

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Within reason, sopa de pedra can include any cured pork and vegetables, so this recipe may be modified as you wish. However, it should always include chorizo, cabbage and beans. It is also one of those composite dishes that benefit from being made the previous day, but be sure to cool it down as rapidly as you can; warm beans love to ferment, given the chance.

Ingredients

Soup

Ingredients

Method