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Cooking For Fun
 
Brazilian Soup Recipes
 
 
Black Bean Soup
(Sopa de Feijao Preto)
Courtesy of Iara <IL918@aol.com>
Serves 4

The texture of this Brazilian soup is thick, but very tasty.

5 cups dried black beans
salt to taste
Freshly ground black pepper
2 larges onions, chopped
4 garlic cloves, minced
2 larges tomatoes, chopped
2 tbspoons chopped fresh parsley
1 green pepper, stemmed and minced

Pick over the beans, rinse them, soak in cold water overnight. The next morning, drain the beans, cover with fresh cold water, and cook for about 2 1/2 hours in a covered saucepan, stirring occasionally, unter tender. Add addtional water to keep covered. Cool and set aside. Season to taste with salt and pepper. After cool blend the black beans,and return to the saucepan. Before serving, melt the shortening in a large skillet and gently saute the
onions and garlic,add tomatoes, parsley, the pepper. Simmer all toguether, for 30 minutes more until thoroughly blended. Taste the salt and pepper, adjust if necessary, and serve with croutons.

Sopa de Palmito
(Cream of Palm Heart Soup)
Courtesy of Iara <IL918@aol.com>
Serves 4

1 can Hearts of Palm
4 tablespoons Butter
4 tablespoons Flour
2 cups Chicken Stock
1 cup Milk
1 cup Heavy cream
White pepper, to taste

Drain and rinse the palm hearts. Place in a food processor and puree. Melt butter in a saute pan. Add flour and cook over low heat, stirring constantly, into a blonde roux.
Slowly add warm chicken stock, stirring with a wire whip so it is lump free. Blend in the palm hearts. Add the milk and cream just before serving. Bring to serving temperature, but do not allow to boil. Add a little pepper to accent the taste.

Cointro Soap
(Sopa de Coentro)
Courtesy of Iara <IL918@aol.com>
Makes 6 servings

If you're a cilantro lover, one sip of this soup and you'll be in heaven. The soup works well as a first course, or with some good toasted bread, you can serve it as a main meal.

6 cups vegetable stock
6 medium russet potatoes, peeled, cut into 1-inch cubes
1 teaspoon Tabasco (or to taste)
2 cloves garlic, minced
1 cup cilantro leaves
Juice of 2 lemons (about 1/4 cup)
Cilantro sprigs (optional)

In a large pot over medium-high heat, bring vegetable stock to a boil. Add potatoes and simmer, partially covered, until potatoes are very tender, about 15 minutes. Remove from heat and stir in Tabasco, garlic, and cilantro. In a food processor or blender, puree soup, in batches. Return soup to pot and re-heat gently. Stir in lemon juice and serve immediately, garnished with cilantro sprigs, if desired.
 

 

 
 

 
 
 
 
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