Portuguese Holy Ghost Soup | Sopas do Espírito Santo

GET THE RECIPE: https://justcookwithmichael.com/recipes/holy-ghost-soup/ Just Cook With Michael Website: https://justcookwithmichael.com/ Holy Ghost History link: https://www.sjsu.edu/faculty/watkins/holyspirit.htm KITCHEN ITEMS: Unflavored Gelatin: https://amzn.to/2N6hMnM Cheesecloth: https://amzn.to/3vajN3L Cooking Twine: https://amzn.to/3l7p3QL Heat Resistant Rubber Spatula: https://amzn.to/2YN0SNQ RELATED RECIPES: Carne Vinha d’ Alhos: https://youtu.be/vjFzRYezw4I https://justcookwithmichael.com/recipes/carne-vinha-d-alhos-pork-marinated-in-garlic-and-wine/ Queijadas de Leite | Portuguese Milk Tarts: https://youtu.be/baLZ6HYei60 https://justcookwithmichael.com/recipes/queijadas-de-leite/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ========== YIELD 15 people INGREDIENTS 5 pounds beef chuck roast, bone-in 1 ½ cups red wine 5 cloves garlic, peeled, smashed 1 to 1.5 qt water 2 large yellow onions, thickly sliced 2 tablespoons tomato paste (1 small can 6 oz) 2 cans of crushed to diced tomatoes 5 sticks of cinnamon (or 3 tsp of ground cinnamon) 10 whole cloves 10 allspice kernels 1/2 TSP cumin) 4 tsp of table salt (if using about 5 pounds of meat) 1 bunch mint leaves 1-2 bunches of collard greens sliced Thickly sliced, day old Portuguese, Italian, Spanish or Greek or crusty artisan bread 20 bay leaves === 1. Make a bouquet garni with all of the whole spices and bay leaves. 2.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. 3. *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. 4. 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. 5. 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. ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.