Sopa de Pedra (Rock Soup)

Rock Soup is a children’s fable told in many countries, about villagers who believe they’re turning stones into soup. When I went to visit Lisbon, our guide Patricia said it’s one of her favorite “recipes” because there is no recipe—just use whatever’s in your fridge or cupboard.

ingredients

2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
1/2 pound chorizo, ham or leftover meat, chopped
2 large baking potatoes, peeled and cut into cubes
4 ribs celery, chopped
3 to 4 carrots, chopped
1 large onion, chopped
2 to 3 cloves garlic, chopped
1 bay leaf
Salt and pepper
One 15.5-ounce can chickpeas, drained
1 teaspoon sweet smoked paprika
6 cups chicken broth
One 15-ounce can diced tomatoes or tomato sauce
2 tablespoons hot pepper sauce
2 cups cubed stale bread
Chopped flat-leaf parsley, for garnish

directions

1
In a soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the chorizo and cook for 2 minutes. Add the potatoes, celery, carrots, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.
2
Add the chickpeas and season with the paprika. Stir in the chicken broth, tomatoes and hot sauce and bring to a boil, about 6 minutes. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.
3
Place 1/2 cup bread cubes in each of 4 bowls and drizzle with EVOO. Pour in the soup; top with parsley.

Source: Tracy