Instructions: In a large saucepan, saute the onions and garlic in 3 tablespoons of oil for 5 minutes, until limp, then add the last tablespoon of oil and the potatoes and stir-fry for a minute. Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy. Remove from heat and puree.

Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro. Cover and refrigerate for 24 hours. You can serve the soup cold - or reheat by slowly bringing it to a simmer. Ladle into soup plates and top with a sprinkling of cilantro or chives.

Comments: Simple and satisfying, truly Portuguese; serve hot or cold to 6 to 8 people.

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