Portuguese Holy Ghost Soup, or Sopas do Espírito Santo, is traditional to the Portuguese Holy Ghost festa. This dish has a rich history and rich flavor. The festa is held only once a year, so if you ever get the craving you now know how to make the soup on your own!
Portuguese Holy Ghost Soup | Sopas do Espírito Santo
- 15 black peppercorns, whole sub. 1½ tsp ground pepper
- 10 allspice kernels
- 10 cloves, whole
- 5 sticks cinnamon sub. 3 tsp ground cinnamon
- 10- 20 bay leaves
- 5 lbs beef chuck roast, bone in
- 2 yellow onions, large sliced in thick wedges
- 1-1½ quarts water
- 1½ cups red wine
- 5 cloves garlic peeled and chopped
- 2 tbsp tomato paste
- 2 cans crushed or diced tomatoes
- 1 bunch mint leaves
- ½ tsp cumin
- 4 tsp table salt
- 1-2 bunches collard greens sliced
- day old Portuguese or crusty artisan bread thickly sliced
- 2 cups tomatoes peeled or finely chopped, sub. 2 cans of tomatoes
- 2 bay leaves
- Make a bouquet garni with all of the whole spices and bay leaves.
- 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.
- *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.
- 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.
- 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.