Portuguese Holy Ghost Soup | Sopas do Espírito Santo

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Holy Ghost History link:
https://www.sjsu.edu/faculty/watkins/holyspirit.htm

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YIELD 15 people

INGREDIENTS
5 pounds beef chuck roast, bone-in
1 ½ cups red wine
5 cloves garlic, peeled, smashed
1 to 1.5 qt water
2 large yellow onions, thickly sliced
2 tablespoons tomato paste (1 small can 6 oz)
2 cans of crushed to diced tomatoes
5 sticks of cinnamon (or 3 tsp of ground cinnamon)
10 whole cloves
10 allspice kernels
1/2 TSP cumin)
4 tsp of table salt (if using about 5 pounds of meat)
1 bunch mint leaves
1-2 bunches of collard greens sliced
Thickly sliced, day old Portuguese, Italian, Spanish or Greek or crusty artisan bread
20 bay leaves
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1. Make a bouquet garni with all of the whole spices and bay leaves.

2.To a large stock pot, add the chuck, onions, water, red wine, garlic, tomato paste, crushed tomatoes, 1/4 of the bunch of mint, cumin, salt and the bouquet garni. Set over medium-low heat and allow to cook for at least 5-7 hours, or until the meat is falling off the bone and easily shredded.

3. *Optional* To add a extra richness and a velvety mouth feel to your soup follow these steps. Add ¼ cup of water to a small sauté pan. Pour in two packets of gelatin. Stir it to combine and let it sit for 5 minutes. This step is known as blooming. Add two ladles full of hot broth from the soup pot into the gelatin and allow the gelatin a few minutes to melt. After the gelatin is fully dissolved add it into the soup.

4. When your soup has about 1 hour left of cooking, add the sliced collard greens. At this time you can also add a few more cups of water if your soup needs it. This soup should contain a lot of broth. Additionally, taste your broth and add more salt and other seasonings.

5. To serve, place a slice or two of bread in each soup bowl topped with a mint leaf or two. Ladle a generous amount of broth over the bread to soften followed with some pieces of meat.

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Видео Portuguese Holy Ghost Soup | Sopas do Espírito Santo канала Just Cook With Michael Santos