4 Reviews of Soupas - a Portuguese Feast Soup T-R-L

From: Chef #367302

On Jan 2, 2009

I made this recipe for my family (half of us are portugese)this tasted exactly as i remember it at the portuguese halls. I added a pinch of mint at the end of cooking per my dad's request and that just enhanced the flavor. Wonderful !

From: Chef #409237

On Dec 17, 2006

I think this recipe smelled just like the soupa at the Holy Ghost Feasts but there is one big key ingredient missing in this. I made it exactly as posted and halfway thru I ran out of liquid. I came across another recipe similar to this and it called for 10 cups of water. Shouldn't this one have more liquid? Other than that the flavor was there but the liquid was gone.

From: Chef #1113804

On Feb 19, 2009

this reminds me of the old days of the feastas. I soaked the meat in wine over night and I used french bread like in the day.... Yummy.............

From: Chef rockne

On Jul 12, 2009

My two sisters were queens at the festas! Baby to Big Queen, and we marched in the parade as well, carrying flags or capes, in the summer heat! And it was all for soupas, linguica, fava beans, sweetbread, and the auction! This recipe is almost identical to the Portuguese hall recipe I have from my mom. Can't wait to try it, and soak the meat in wine overnight, haven't done that before.