Provincetown Portuguese Cookbook

Soups Sopas   Calde Verde | Tillie's Kale Soup | Edith's Kale Soup | Holly's Kale Soup | Jane's Kale Soup | Dot and Bill's Kale Soup | Lenny's Portuguese Soup | Portuguese Soup-The Moors Restaurant | Corn Chowder | Mussel Chowder Or How Paris Changed Chowder | Fish Chowder | Real New England Clam Chowder | Macaroni Soup | Squid Stew | Squid and White Bean Soup | Portuguese Kale Soup

Squid and White Bean Soup Holly Carter Holly Carter is 3/4 Portuguese and 1/4 Greek. Her grandfather was one of the original owners of the Mayflower Restaurant. An enthusiastic cook, Holly was given this recipe by a family member in Portugal.   8 to 10 cups chopped squid* Olive oil 1 large onion, chopped 1 large green pepper, chopped 6 to 8 cloves of garlic, minced 1/2 lb. linguiça, ground 2 bay leaves Salt and pepper to taste 1-15 oz. can or 2 cups dried white kidney beans 4 large potatoes, peeled and cubed 1 package frozen peas, defrosted and drained   Sauté the onion, pepper, garlic and linguiça in olive oil with the bay leaf and salt and pepper. Add the squid, cover with water and bring to a boil. Reduce the heat and cook for one and one-half hours. Add the potatoes and the beans. Cook until the potatoes are tender. Add the peas and cook for 10 minutes more. Serves 6 *Frozen squid may be substituted if fresh is unavailable.