Português 
English (UK) 
Description: Broth with cabbage and various meats.
Delimitation of the geographical area of production: Lavos – Figueira da Foz.
Ingredients used: 1 free-range chicken; salted pork ear; pig's foot; old chorizo; new chorizo; salted bacon; fresh bacon; cut cabbage; leek; pasta; salt; onion; mint; water.
Preparation: Pluck and clean the chicken. It is cooked together with all the meats. In the cooking water, open the noodle and add the vegetables and onion. When serving, a bowl is used for the soup and a plate for the meat cut into pieces. Everything must be eaten together. You should place a plate with chopped mint that is added to the soup, to the taste of each one. It is accompanied by red wine from the region and, for dessert, orange, preferably white, as the Duke of Wellington claimed to have been served.
Forms of marketing: In some local restaurants on request.
History of the product: It is stated in these parts, with great conviction, that this dish was served to Arthur Wellesley, in the first days of August 1808, when he established his headquarters in the warehouses of Lavos, after the landing of the English troops south of Figueira, who came to help in the fight against the French of Napoleon Bonaparte. The English general himself describes the recipe in a letter addressed to his wife, a letter that can be found in the Duchess's Book of Memories. The dish continues to be made this way in the region. It is no coincidence that the restaurant in that parish gives the name of Sopa do Duque to this delicacy.
Representativeness in local food: In some local restaurants by order.
