Sides & soups

Sides & soups

By
Rebecca Seal
Contains
11 recipes
Published by
Hardie Grant Books
ISBN
9781784881030
Photographer
Steven Joyce

The stalls in Lisbon’s busy food markets are stacked with lush herbs and seasonal vegetables, from huge bundles of pink radishes, muddy beetroot (beets) and carefully stacked cucumbers and bell peppers, to bunches of parsley and coriander (cilantro), purslane, frilly heads of lettuce and dozens of types of cabbage. The Portuguese love soups, and many are made with these beautiful vegetables, especially the famous caldo verde, using shredded greens and topped with sausage; others are enriched by the addition of a poached egg to the broth. Seasonal greens are wonderfully easy to find in Lisbon, and although they might be used in more complex dishes, they are just as good simply sautéed in olive oil and served with a little finely chopped garlic and toasted almonds.

Featured Recipes in this Chapter

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