Я думаю, что, потому что я прожил большую часть своей жизни в тропическом, hot country, Бразилия, 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…

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

Ой, 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.

Почему?

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)

Картофельный суп с Chouriço в красном вине

Обслуживает 4 – 6

(Сегмент: Из моей таблице на ваш)

Ингредиенты:

1/4 чашка больше 1 tablespoon olive oil (Not extra-virgin)

2 cups leeks (white parts only), рубленый

1 маленький белый лук, peeled and sliced

4 зубчиков чеснока

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

5 cups chicken stock

1 cup coconut milk

Соль по вкусу

1 teaspoon white pepper

4 унция (о 115 грамм) smoked Portuguese Chouriço Sausage or other spicy and smoked sausage, sliced

2 tablespoons red wine

Chopped parsley

Инструкция:

In a medium saucepan, over medium heat, heat 1/4 cup olive oil and cook the leeks, лук, and garlic until tender, о 5-7 протокол. Затем, add the potato and let cook for an additional 3 протокол, 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 протокол, 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 или 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. Наслаждаться!

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Выручка в португальском:

Суп-крем из картофеля с чоризо в красном вине

Служить 4 a 6 люди

Ингредиенты:

1/4 xícara из (чай) mais 1 Ложка (суп) Azeite Оливия (Não extra-virgem)

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

1 маленький белый лук, descascada e cortada em pedaços

4 dentes de alho picados

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

5 xícaras de (чай) de caldo de galinha líquido

1 xícara из (чай) de leite de coco

Соль по вкусу

1 Ложка (чай) de pimenta moída branca

115 g de chouriço em rodelas

2 ложки (суп) красное вино

Salsinha picada

Способ приготовления:

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 протокол, mexendo de vez em quando até que fiquem macios. Depois, acrescente a batata. Refogue por uns 3 протокол, 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 протокол, 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. Приятного аппетита!

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