Azorean Sopa de Funcho

8
Servings
45m
Prep Time
2h
Cook Time
2h 45m
Ready In


"Sopa de Funcho is unbelievably healthy and hearty and utilizes various simple vegetables and other ingredients to make a wonderful soup. In the Azores, the fennel is different than what we find in our stateside grocery stores - there is no bulb - but rather mostly the whispy fronds. Recipe from Ana Ortins' "Portuguese Homestyle Cooking". TIME DOES NOT INCLUDE OVERNIGHT SOAKING."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (504.6 g)
  • Calories 434.8
  • Total Fat - 20.5 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 58.4 mg
  • Sodium - 361.1 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 12.9 g
  • Sugars - 2.1 g
  • Protein - 25.4 g
  • Calcium - 123.4 mg
  • Iron - 4.7 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.5 mg

THE DAY BEFORE


Step 1

Soak beans overnight in enough water to cover by 2 inches.

Step 2

Rub the ribs with 2 tablespoons coarse salt and chill overnight.

THE NEXT DAY


Step 3

Drain and rinse the beans. Set aside.

Step 4

Wipe any excess salt from the ribs (or pig’s feet) and place in a 4-quart stock pot with the beans and water. Cover, place over medium-high heat, and bring to a boil. Reduce the heat and simmer until the meat is tender and the beans are easily mashed (about 1 hour). Occasionally skim the surface of any impurities.

Step 5

Meanwhile, trim and discard coarse stems from the fine feathery fennel leaves. Finely chop enough leaves to yield 2 cups. (If you are using fennel bulbs, discard the outer layer. Separate sections of the bulbs, rinse well, and coarsely chop.) Set fennel aside.

Step 6

Add the onion, garlic, bay leaf, cloves, and black pepper to the pot. Simmer 5 minutes, then toss in the fennel leaves, and chopped bulb if using, along with the cabbage, potatoes, scallions, olive oil, and sausage. Return the soup to a boil, reduce the heat to medium-low, and continue to simmer until the potatoes are done and the cabbage is tender, about 20 minutes.

Step 7

Usually this soup needs no additional salt, but taste and season to your preference. Serve with good crusty bread.

Tips & Variations


No special items needed.

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