Hier in Texas is geregend de laatste paar dagen. De temperatuur heeft ook laten vallen een beetje. Although it hasn’t yet officially begun, you can already feel Fall in the air.

On days like this, there is nothing better to serve than a nice, hot bowl of soup, don’t you think?!

This kind of weather reminds me of that in Southern Brazil, a region whose cuisine has been considerably influenced by Italian immigrants. So I decided to recreate a delicious soup that I had the pleasure of enjoying when I traveled to the South of my country (Rio Grande do Sul State) a few years ago.

It’s hearty, comforting, and a complete meal in and of itself.

Genieten!

xx

Tortellini Soup

(Capelete in Bouillon)

Serveert 4

Segment: Brazilian Cuisine

Ingrediënten:

2 eetlepels olijfolie (niet extra vergine)

1/2 medium white onion, kleine blokjes gesneden

1 large skinless and boneless chicken breast, cubed

Salt and ground white pepper to taste

1/2 cup white wine

3.2 quarts (over 3 liter) chicken broth

1 bay leaf

7 oz (200 g) tortellini , uncooked **

1 large tomato (geschild, deseeded, and small diced)

1/4 cup Italian parsley, gehakt

** To a gluten-free version, use a gluten-free pasta.

Routebeschrijving:

Season the chicken breast with salt and pepper to taste. Reserve.

In a medium pot over medium-high heat, heat the pan, add the olive oil, and sauté the onion for about 2 notulen. Add the seasoned cubed chicken and brown for about 5 notulen, af en toe roeren. Add the wine and let evaporate. Dan, add the broth and the bay leaf, and bring to a boil. Add the tortellini and let cook for about 10 minutes or until become al dente. Remove from heat, add the tomato, and let rest for about 3 notulen. Add the parsley and serve accompanied by garlic bread. Genieten!

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De omzet in het Portugees:

Capelete in Bouillon

Dienen 4 mensen

Ingrediënten:

2 colheres de sopa de óleo ou azeite de oliva

1/2 cebola branca média, duiken

1 peito grande de frango sem pele e sem osso, em cubos

Sal e pimenta moída a gosto

1/2 copo de vinho branco

3 litros de água morna

4 colheres de sopa de caldo de galinha Knorr em pó ou 2-3 cubos de caldo de galinha

1 folha de louro

200 g de capelete, não cozido

1 tomate grande picado, sem pele e sem sementes

1/4 xícara de chá de salsinha picada

Manier voor te bereiden:

Tempere o frango com sal e pimenta e reserve. Em separado, dissolva o caldo de galinha em 3 litros de água morna e reserve.

Numa panela média, aqueça o óleo/azeite e refogue a cebola em fogo médio-alto por uns 2 notulen. Acrescente os cubos de peito de frango temperados e refogue por uns 5 notulen, mexendo de vez em quando. Adicione o vinho e deixe evaporar. Acrescente o caldo de galinha pré-dissolvido em água e a folha de louro. Quando levantar fervura, adicione o capelete e deixe cozinhar por uns 10 minutos sem tampar ou até que esteja cozido ao dente. Retire do fogo, acrescente o tomate picado. Espere uns 3 minutos e acrescente a salsinha. Sirva quente acompanhado de pão de alho. Eet smakelijk!

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