I think that because I have lived most of my life in a tropical, hot country, Brazil, 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…

Well, 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 (e.g. potatoes, choriço, and red wine) and Brazilian cuisines (coconut milk). It is hearty, creamy, and warm with a hint of the tropics (coconut milk). It also has a good contrast of flavors (the mildness of the potato cream with the smokiness and spiciness of the sausage). Sorry! 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.

Why?

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

Anyway, 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 with Chouriço in Red Wine

Serves 4 – 6

(Segment: From My Table To Yours)

Ingredients:

1/4 cup more 1 tablespoon olive oil (Not extra-virgin)

2 cups leeks (white parts only), chopped

1 small white onion, peeled and sliced

4 garlic cloves

1-1/2 cups Russet, Yukon, or any other starchy potatoes, peeled and chunked

5 cups chicken stock

1 cup coconut milk

Salt to taste

1 teaspoon white pepper

4 oz (about 115 g) smoked Portuguese Chouriço Sausage or other spicy and smoked sausage, sliced

2 tablespoons red wine

Chopped parsley

Directions:

In a medium saucepan, over medium heat, heat 1/4 cup olive oil and cook the leeks, onion, and garlic until tender, about 5-7 minutes. Then, add the potato and let cook for an additional 3 minutes, stirring constantly (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. As soon as it starts boiling, cover and reduce heat to medium-low. Let cook for about 10 minutes, add the coconut milk, cover again, and cook for additional 5 minutes or until the potatoes are fully cooked.

Remove from heat and let cool down a bit. Blend well in a blender until creamy (if necessary, blend in 2 or 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 tablespoon olive oil. Add the sausage slices and sauté for about 1 minute each side. Reduce heat to medium, add the wine, and let cook for about 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. Enjoy!

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Revenue in Portuguese:

Cream of Potato with Chorizo ​​in Red Wine

Serve 4 a 6 people

Ingredients:

1/4 xícara of (tea) but 1 Spoon (soup) olive oil (No extra virgin)

2 xícaras of (tea) of leek sliced (only the white parts)

1 small white onion, peeled and cut into chunks

4 dents of chopped alho

1 and 1/2 xícaras of (tea) potato, peeled and cut into chunks

5 xícaras of (tea) chicken broth liquid

1 xícara of (tea) leite of coconut

Sal A ugust

1 Spoon (tea) ground white pepper

115 g chorizo, sliced

2 spoons (soup) red wine

Chopped parsley

WAY TO PREPARE:

In a medium saucepan, warm 1/4 cup of olive oil over medium heat and saute the leeks, the onion and garlic for 5 a 7 minutes, stirring occasionally until soft. After, add the potato. Saute for a few 3 minutes, Always stirring (Do not let the vegetables become golden. The goal here is to make the cooked vegetables and soft to be passed in a blender and not gild them as the golden color of these alter the color of the soup / cream).

After saute them, add chicken broth liquid. Bring to a boil over medium-high heat. Once boiling uprising, cover the pan and reduce heat to medium-low. Let cook for a few 10 minutes, add the coconut milk, cover the pan again and cook for another 5 minutes or until the potatoes are completely cooked.

Remove from heat and let cool slightly. Pass everything in a blender until very creamy (if necessary, spend that amount of broth / soup 2 or 3 times so that the blender does not leak so soup / broth). Then, the increasing salt and pepper and stir.

In a skillet, over medium-high heat, overheat and 1 tablespoon of olive oil. Add the sliced ​​chorizo ​​and cook for 1 minute on each side. Reduce the heat to medium, add the wine and cook for about 2 minutes or until the wine has evaporated completely.

Serve the soup / cream potato with some warm slices of chorizo ​​on top and a bit of chopped parsley. May be accompanied by toast and a good red wine. Bon appetite!

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