Ich denke, dass, weil ich den größten Teil meines Lebens in einem tropischen gelebt, heißen Land, Brasilien, it has always been a bit of a struggle for me to adjust to low temperatures.

51 degrees F has been the average temperature here in South Central Texas lately. Perhaps to you that may not seem very cold, but to me it does…

Gut, in addition to putting on some winter clothes, I love to drink warm beverages and eat a good soup.

Oh, by the way, I happen to be preparing a delicious one today. This soup blends ingredients from both Portuguese (z.B.. Kartoffeln, choriço, and red wine) and Brazilian cuisines (Kokosmilch). It is hearty, creamy, and warm with a hint of the tropics (Kokosmilch). It also has a good contrast of flavors (the mildness of the potato cream with the smokiness and spiciness of the sausage). Entschuldigung! But when it comes to soups, there is no cuisine like those two that can make fond memories flow and put a smile on my face.

Warum?

Maybe because through them, I am reminded of the warm embrace of my family and the tasty table of my childhood…

Sowieso, before I take this conversation far afield with stories about me and my family around the table loooong ago, I will leave off here, wishing that you enjoy the flavors of my new creation, and make lots of good memories with your own family around the table where this bisque will be served!!

Hugs from me to you!! (And stay warm)

Potato Bisque mit Chouriço in Rotwein

Dient 4 – 6

(Segment: From My Table To Yours)

Zutaten:

1/4 Tasse mehr 1 EL Olivenöl (Not extra-virgin)

2 cups leeks (white parts only), gehackt

1 kleine weiße Zwiebel, geschält und geschnitten

4 Knoblauchzehen

1-1/2 cups Russet, Yukon, or any other starchy potatoes, geschält und Chunked

5 Tassen Hühnerbrühe

1 Tasse Kokosmilch

Salz nach Geschmack

1 teaspoon white pepper

4 Unzen (über 115 g) smoked Portuguese Chouriço Sausage or other spicy and smoked sausage, geschnitten

2 tablespoons red wine

Chopped parsley

Anfahrt:

In einem mittleren Topf, bei mittlerer Hitze, Wärme 1/4 cup olive oil and cook the leeks, Zwiebel, and garlic until tender, über 5-7 Protokoll. Dann, add the potato and let cook for an additional 3 Protokoll, unter ständigem Rühren (Do not allow the vegetables to brown and consequently alter the pale color of the bisque. The goal here is to cook them just enough to bring out their flavor and render them tender enough to liquefy in the blender).

Add the chicken stock to the pan, increase the heat to medium-high, and let come to a boil. Sobald es zu kochen beginnt, cover and reduce heat to medium-low. Lassen Sie kochen für ca. 10 Protokoll, add the coconut milk, cover again, and cook for additional 5 minutes or until the potatoes are fully cooked.

Vom Herd nehmen und ließ ein wenig nach unten kühl. Blend well in a blender until creamy (gegebenenfalls, blend in 2 oder 3 batches to avoid overflows/spills). Stir in the salt and pepper. Reserve.

In a heavy-bottom skillet, over medium-high heat, heat well 1 EL Olivenöl. Add the sausage slices and sauté for about 1 minute each side. Hitze reduzieren, um mittel-, add the wine, und lassen Sie kochen für ca. 2 minutes or until the wine has been evaporated.

Serve the bisque with a few slices of the sausage on the top, sprinkled with chopped parsley. It can be accompained by toast and a good red wine. Genießen!

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Der Umsatz im portugiesischen:

Cream of Potato mit Chorizo, um Wein

Dienen 4 ein 6 Menschen

ZUTATEN:

1/4 Xicara der (Tee) aber 1 Löffel (SUPPE) Olivenöl (Não extra-virgem)

2 xícaras der (Tee) de alho-porró fatiado (somente as partes brancas)

1 kleine weiße Zwiebel, descascada e cortada em pedaços

4 Knoblauchzehen, fein gehackt

1 und 1/2 xícaras der (Tee) de batata descascada e cortada em pedaços

5 xícaras der (Tee) Hühnerbrühe Flüssigkeit

1 Xicara der (Tee) Coconut de leite

Sal A ugust

1 Löffel (Tee) de pimenta moída branca

115 g de chouriço em rodelas

2 Löffeln (SUPPE) Rotwein

Salsinha picada

Weg zu bereiten:

In einem mittelgroßen Topf, warmen 1/4 xícara de azeite de oliva sobre fogo médio e refogue o alho-porró, a cebola e o alho por 5 ein 7 Protokoll, mexendo de vez em quando até que fiquem macios. Nach, acrescente a batata. Refogue por uns 3 Protokoll, sempre mexendo (Não deixe que as verduras fiquem douradas. O objetivo aqui é de tornar as verduras cozidas e macias para que sejam passadas no liquidificador e não de dourá-las pois a cor dourada dos mesmos alteraria a cor da sopa/creme).

Depois de refogá-las, acrescente o caldo de galinha líquido. Deixe levantar fervura sobre fogo médio-alto. Uma vez que levante fervura, tampe a panela e reduza o fogo para médio-baixo. Lassen Sie kochen für ein paar 10 Protokoll, acrescente o leite de coco, tampe a panela novamente e cozinhe por mais 5 minutos ou até que a batata esteja completamente cozida.

Remova do fogo e deixe esfriar um pouco. Passe tudo no liquidificador muito bem até obter um creme (gegebenenfalls, passe essa quantidade de caldo/sopa de 2 oder 3 vezes para que o liquidificador não vaze com tanta sopa/caldo). Dann, acrecente o sal e a pimenta e mexa.

Em uma frigideira, bei mittlerer Hitze, esquente muito bem 1 colher de sopa de azeite. Acrescente as rodelas de chouriço e doure por 1 Minute auf jeder Seite. Reduza o fogo para médio, adicione o vinho e deixe cozinhar por aproximadamente 2 minutos ou até que o vinho tenha evaporado por completo.

Sirva a sopa/creme de batata morna com algumas rodelas de chouriço por cima e um pouco da salsinha picada. Pode ser acompanhada por torradas e um bom vinho tinto. Guten Appetit!

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