your source for soups, gastronomy in portugal

Being a country with a wide rural population and ready availability of vegetables the soups are usually made from seasonal local grown produce. Exceptions to these are staple soups that can be made at any time and are cheaply prepared by using food from previous meals. The soups often are a cheap replacement for a full meal and therefore they can be heavy in consistency but still very tasty. An old common custom which is seldom seen today is for Portuguese man to order a plate of soup to complete his meal as the habit was to ensure that he was fully satisfied within!

Açorda de Pão - Consists of vegetable, meat or fish stock, eggs and stale bread, coriander, garlic and seasoning.

Açorda de Tomate com Ovos - Tomato soup consisting also of bits of dried bread and poached eggs.

Caldo Verde - Very popular soup that is made from shredded kale or cabbage.

Caldo-Verde com Espatada de Broa e Chouriço -

Canja - Basically a chicken broth. Rice and ham are common ingredients.

Creme de Coentros - Coriander soup.

Creme de Couve-Roxa - Cream of red-cabbage.

Creme de Melão de Menta com Morangos - Cream of melon with mint and strawberries.

Lavadas à Moda de Vale de Vargo - A cold tomato soup served with smoked ham and poached eggs.

Sopa de Abóbora - Pumpkin soup.

Sopa de Agriões - This popular soup is made from watercress and potatoes.

Sopa de Campo - This is a soup made as the name implies "Farmers Soup", from radishes, carrot, celery and garlic.

Sopa de Beldroegas - Soup made with purslane herb and potatoes, served with poached eggs and Alentejo typical bread.

Sopa de Carolas D'Avó - Soup with sausage, smoked ham and cabbage.

Sopa Camponesa - A country style soup varying from region to region in content.

Sopa Cremosa de Cogumelos - A mushroom cream soup.

Sopa de Ervilhas - Another popular soup when peas are in season

Sopa Montanheira - Similar to "Sopa de Campo" but made in mountain regions.

Sopa da Panela -

Sopa de Pedra - The name of this soup translates into "Stone Soup". The soup has folklore origins and is prepared from pieces of meats, lettuce, egg, onion, and lots of garlic. True to tradition a small stone is placed in the soup.

Sopa de Peixe - Some "Fish Soup" can be so thick with fish that it is virtually be a meal in itself. This soup varies considerably from chef to chef and usually is made from fresh cod.

Sopa de Peixe e Bacalhau - Cod fish soup.

Sopa de Peixe no Pão -

Sopa Rural - A complete mixture of different meats and vegetables.

Sopa Transmontana - "Soup from across the mountains" is made from white cabbage, potatoes, turnip, carrots and some pork meat.

Sopa de Tomate - In season this soup can taste exceptionally good and the secret lies in the balance of herbs and other small natural items that can be added.

Sopas de Tomate com Caras de Bacalhau -

Sopas de Tomate com Figos - Tomato soup served on top of bread with figs and poached eggs.