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

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

הו, 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 (חלב קוקוס). It is hearty, creamy, and warm with a hint of the tropics (חלב קוקוס). It also has a good contrast of flavors (the mildness of the potato cream with the smokiness and spiciness of the sausage). מצטער! 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.

מדוע?

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

משרת 4 – 6

(מגזר: מהשולחן שלי לשלך)

מצרכים:

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

2 cups leeks (white parts only), קצוץ

1 בצל לבן קטן, קלוף ופרוס

4 שיניים שום

1-1/2 cups Russet, Yukon, or any other starchy potatoes, קלוף והכה

5 cups chicken stock

1 cup coconut milk

מלח לפי טעם

1 teaspoon white pepper

4 עוז (על 115 סול) smoked Portuguese Chouriço Sausage or other spicy and smoked sausage, פרוס

2 tablespoons red wine

Chopped parsley

כיוונים:

In a medium saucepan, over medium heat, heat 1/4 cup olive oil and cook the leeks, בצל, and garlic until tender, על 5-7 פרוטוקול. אז, add the potato and let cook for an additional 3 פרוטוקול, 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 פרוטוקול, 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 או 3 batches to avoid overflows/spills). Stir in the salt and pepper. עתודה.

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, ובואו לבשל על 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. תיהנה!

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פדיון בפורטוגזית:

Creme de Batata com Chouriço ao Vinho Tinto

לשרת 4 a 6 אנשים

מצרכים:

1/4 xícara של (תה) mais 1 כפית (מרק) שמן זית (Não extra-virgem)

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

1 בצל לבן קטן, descascada e cortada em pedaços

4 dentes de alho picados

1 e 1/2 xícaras de (תה) de batata descascada e cortada em pedaços

5 xícaras de (תה) de caldo de galinha líquido

1 xícara של (תה) de leite de coco

סאל ugust

1 כפית (תה) de pimenta moída branca

115 g de chouriço em rodelas

2 כפיות (מרק) יין אדום

Salsinha picada

דרך להכין:

Numa panela média, esquente 1/4 xícara de azeite de oliva sobre fogo médio e refogue o alho-porró, a cebola e o alho por 5 a 7 פרוטוקול, mexendo de vez em quando até que fiquem macios. לאחר, acrescente a batata. Refogue por uns 3 פרוטוקול, 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. Deixe cozinhar por uns 10 פרוטוקול, 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 (se necessário, passe essa quantidade de caldo/sopa de 2 ou 3 vezes para que o liquidificador não vaze com tanta sopa/caldo). Em seguida, acrecente o sal e a pimenta e mexa.

Em uma frigideira, sobre fogo médio-alto, esquente muito bem 1 colher de sopa de azeite. Acrescente as rodelas de chouriço e doure por 1 minuto de cada lado. 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. בתאבון!

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