Sopa de funcho or Anise soup
Sopa de Funcho Recipe: A Hearty Anise Soup from Portugal
Introduction
Sopa de funcho, also known as Anise soup, is a traditional Portuguese dish that is hearty and flavorful. This soup is perfect for a cold winter day or when you are craving a comforting meal. The combination of neck bones or beef, chourico, split peas, potatoes, fennel, and cabbage creates a delicious and satisfying soup that will warm you up from the inside out.
History
Sopa de funcho has been a staple in Portuguese cuisine for generations. This soup originated in the Alentejo region of Portugal, where it was traditionally made with locally sourced ingredients. The use of neck bones or beef, chourico, split peas, and fennel gives this soup a unique and delicious flavor that has stood the test of time.
Ingredients
How to prepare
- Soak the neck bones in salt the day before, then rinse them well.
- If using beef, do not soak it in salt overnight.
- Next, cook the meats and split peas together for about an hour or until the meat is done.
- Once the meat is tender, add the finely chopped funcho and diced potatoes, and cook for another hour.
Variations
- Add carrots or celery for extra vegetables.
- Use smoked sausage instead of chourico for a different flavor.
- Substitute kale or spinach for the cabbage for a twist on the traditional recipe.
Cooking Tips & Tricks
Soaking the neck bones in salt the day before helps to tenderize the meat and infuse it with flavor.
- If you are using beef instead of neck bones, do not soak it in salt overnight.
- Cooking the meats and split peas together allows the flavors to meld and creates a rich broth.
- Adding the funcho and potatoes towards the end of cooking ensures that they are tender but not mushy.
- Chopping the cabbage into small strips helps it to cook evenly and adds a nice texture to the soup.
Serving Suggestions
Serve Sopa de funcho with crusty bread or cornbread for a complete meal. You can also top the soup with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
Cooking Techniques
Soaking the neck bones in salt overnight helps to tenderize the meat and infuse it with flavor.
- Cooking the meats and split peas together allows the flavors to meld and creates a rich broth.
- Adding the funcho and potatoes towards the end of cooking ensures that they are tender but not mushy.
Ingredient Substitutions
If you cannot find neck bones, you can use beef shank or oxtail instead.
- If you do not have chourico, you can use smoked sausage or linguica as a substitute.
- If you do not have split peas, you can use lentils or white beans instead.
Make Ahead Tips
Sopa de funcho can be made ahead of time and reheated before serving. Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through.
Presentation Ideas
Serve Sopa de funcho in individual bowls and garnish with a sprig of fresh parsley or a drizzle of olive oil. You can also serve the soup with a side of crusty bread or cornbread for dipping.
Pairing Recommendations
Sopa de funcho pairs well with a crisp green salad or a side of roasted vegetables. You can also serve this soup with a glass of red wine or a cold beer for a complete meal.
Storage and Reheating Instructions
Store any leftover Sopa de funcho in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through, stirring occasionally.
Nutrition Information
Calories per serving
Each serving of Sopa de funcho contains approximately 350 calories. This soup is a satisfying and filling meal that is perfect for lunch or dinner.
Carbohydrates
Each serving of Sopa de funcho contains approximately 30 grams of carbohydrates. The split peas, potatoes, and cabbage in this soup are all sources of carbohydrates, which provide energy for your body.
Fats
Each serving of Sopa de funcho contains approximately 15 grams of fat. The chourico and neck bones or beef contribute to the fat content of this soup, which adds flavor and richness.
Proteins
Each serving of Sopa de funcho contains approximately 25 grams of protein. The neck bones or beef, chourico, and split peas are all excellent sources of protein, which is essential for building and repairing tissues in the body.
Vitamins and minerals
Sopa de funcho is a nutrient-dense soup that is rich in vitamins and minerals. The split peas provide a good source of iron and folate, while the potatoes are high in vitamin C and potassium. The fennel adds a unique flavor and is a good source of vitamin C and fiber.
Alergens
Sopa de funcho contains pork (chourico) and beef, which may be allergens for some individuals. If you have allergies to these ingredients, you may need to substitute them or omit them from the recipe.
Summary
Sopa de funcho is a nutritious and delicious soup that is high in protein, carbohydrates, and fats. It is a well-rounded meal that provides a good balance of nutrients and is perfect for a hearty and satisfying meal.
Summary
Sopa de funcho is a traditional Portuguese soup that is hearty, flavorful, and satisfying. This soup is made with neck bones or beef, chourico, split peas, potatoes, fennel, and cabbage, which create a delicious and nutritious meal. Whether you are looking for a comforting meal on a cold day or want to try something new, Sopa de funcho is sure to please your taste buds.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Sopa de funcho, or Anise soup. It was many years ago when I was just a young girl living in a small village in Portugal. My grandmother, Maria, was known throughout the village for her delicious and comforting soups. She would spend hours in the kitchen, simmering pots of broth and adding in various herbs and spices to create the most flavorful dishes.
One day, my grandmother invited me into the kitchen to help her prepare a special soup for a family gathering. As she gathered the ingredients, she told me the story of how she had learned to make Sopa de funcho from an old friend who lived in a neighboring village.
"It all started many years ago," she began, her eyes sparkling with memories. "I was just a young bride, eager to learn how to cook for my new husband. One day, I was visiting a friend in the next village over when she served me a bowl of the most delicious soup I had ever tasted. It was made with anise, a spice that I had never used before. I asked her for the recipe, and she was happy to share it with me."
My grandmother went on to explain how she had tweaked the recipe over the years, adding in her own special touches to make it her own. As we chopped vegetables and boiled the broth, she shared with me the importance of using fresh ingredients and taking the time to let the flavors meld together.
As the soup simmered on the stove, filling the kitchen with the warm aroma of anise and vegetables, my grandmother told me that cooking is not just about following a recipe, but about putting love and care into every dish.
When the soup was finally ready, we served it to our family members who had gathered around the table. The first spoonful brought a chorus of "mmm's" and "ahh's" from everyone. The flavors were rich and complex, with the anise adding a subtle sweetness that balanced out the savory broth.
From that day on, Sopa de funcho became a staple in our household. Whenever we had guests over, my grandmother would make a big pot of the soup, always receiving rave reviews. She would proudly tell them the story of how she learned to make it and how it had become a beloved family recipe.
As I grew older, I began to experiment with the recipe myself, adding in my own twists and variations. Sometimes I would swap out the vegetables for whatever was in season, or add in some meat to make it heartier. But no matter how I changed it, the soup always brought back memories of my grandmother and her dedication to creating delicious meals for her loved ones.
Now, as I stand in my own kitchen, preparing a pot of Sopa de funcho for my own family, I can't help but think of my grandmother and the legacy of cooking she passed down to me. The simple act of making a soup has connected me to my heritage and to the generations of women who came before me, each one adding their own flavors and stories to the pot.
And as I sit down with my family to enjoy a bowl of warm, comforting Anise soup, I know that the tradition will continue for years to come, with each generation adding their own touch to the recipe and creating new memories around the dinner table. Cooking, after all, is not just about nourishing the body, but about feeding the soul and preserving the stories of the past for the future.
Categories
| Beef Recipes | Cabbage Recipes | Fennel Recipes | Navy Bean Recipes | Pea Recipes | Portuguese Recipes | Portuguese Soups | Potato Recipes |