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Portuguese Soup
Soak 8 selected prunes in cold water overnight; in the morning drain the prunes and add to the water in which they were soaked enough stock to make a quart, and 3 leeks cut in two-inch pieces; simmer till tender, then put in the prunes and season with salt and pepper. Serve hot with strips of toast. For four persons.
A four-ingredient soup that lives or dies on the stock, since prunes and leeks bring sweetness and body but very little savour of their own.
- The stock is the dishWith only prunes, leeks and liquid in the pot, a weak or salty commercial broth will show immediately. Use a well-made chicken or light beef stock, unsalted or lightly salted, so the final seasoning is yours to set.
- Keep the soaking waterThe recipe builds the quart from the prune water rather than discarding it, and that liquid carries some of the fruit sugar and colour. Measure it, then top up with stock to a full quart (4 cups).
- "8 selected prunes"Prunes were commonly sold graded by size or count per pound, and "selected" seems to have indicated the larger, sound grades. Eight large prunes, roughly 3 oz, is about the right order of magnitude. Check whether they are pitted before soaking.
- LeeksThree leeks means three whole leeks, white and pale green, split lengthwise and washed thoroughly between the layers before cutting into two-inch lengths. Grit is the usual failure here.
- TimingLeeks in two-inch pieces need roughly 20–25 minutes at a bare simmer to go properly tender. The prunes go in only for the last 5 minutes or so; longer and they collapse into shreds and cloud the broth.
- SeasoningSalt generously — the fruit sweetness needs it — and finish with plenty of black pepper. A spoonful of sherry or a squeeze of lemon at the end sharpens what is otherwise a rather soft-tasting bowl.
- ServingA quart divided four ways gives cups, not bowls; this is a first course. The toast is meant to be cut in narrow fingers and served alongside rather than floated.