Part 4 (2/2)

”dry” soup of spinach, fresh cheese, eggs, and cod.

Sopa de poejos com bacalhau: pennyroyal with dried cod.

Sopa de peixe com hortel da ribeira: fish with a strong river

mint with the appearance of tarragon.

Sopa de caco: skate with coriander and vinegar,

sometimes paprika.

Sopa de feijo com mogango: beans and pumpkin, something

the pilgrim families might have made.

Sopa alentejana de espargos bravos: wild asparagus, which is

also a Tuscan mania. There the bitter little strings are

usually cooked into a frittata.

Sopa da panela: many kinds of meat, bread, and mint.

Sopa de alface com queijo fresco e ovos escalfados: lettuce

with fresh sheep's cheese and eggs, which we had at

the pousada one night. It had a clear broth with

floating ingredients, like a j.a.panese soup.

Sopa de feijo e batata com ossos de porco: beans, potatoes,

and pork bones.

Sopa de tuberas com linguica e toucinho: truffle soup with

sausage, fatback, and eggs.

Acorda a Alentejana: bread and garlic.

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