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Is it cold there? See 7 options for broths and soups to keep you warm

Soups and broths are ideal dishes to warm and comfort the body on cold days; see delicious recipes to make at home

The last week of May is characterized by low temperatures in some parts of Brazil. So, with the cold weather forecast for the next few days, what do you think? enjoy soup or broth really hot under the blanket? Below, we’ve separated seven delicious options to make at home. Watch!

Cassava soup with chicken




ingredients

  • 1 kg of cubed cassava
  • 1 cube of vegetable broth
  • 2 liters of water
  • 2 tablespoons of oil
  • 1 crushed garlic clove
  • 2 cups sliced ​​leeks
  • 2 bay leaves
  • 1/2 cup chopped chives
  • 2 cups cooked, shredded chicken breast
  • Salt and black pepper to taste
  • 1 cup (tea) fresh cream
  • 1/2 cup grated mozzarella

Preparation method

In a pan, cook the cassava with the vegetable broth and water until soft. Blend in a blender with water and set aside. In a pan, heat the oil over medium heat and fry the garlic, leek and bay leaf for 3 minutes. Cover with water and add the beaten cassava and chicken. Season with salt, pepper and cook for 10 minutes. Turn off the heat and stir in the cream. Sprinkle with grated mozzarella, chives and serve.

Potato broth with cheese and bacon



Potato broth with cheese and bacon –

ingredients

  • 1 kg of diced potatoes
  • 6 cups (tea) of water
  • 2 vegetable bouillon cubes
  • 3 tablespoons butter
  • 250 g diced bacon
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 cup grated mozzarella
  • Salt and black pepper to taste
  • Fried bacon and chopped chives for sprinkling

Preparation method

Place the potatoes, water and vegetable broth in a pan and cook until tender, over medium heat. Turn off and let cool. Blend the potatoes with the cooking broth in a blender until a smooth cream is formed. Reserve. Heat a pan with butter over medium heat and fry the bacon until golden brown.

Add the onion, garlic and fry for another 3 minutes. Add cream from blender and cook until boiling. Add the mozzarella, season with salt and pepper and cook for another 2 minutes. Transfer to a bowl, sprinkle with bacon, chives and serve, if desired, accompanied by bread.

Pottage



Pottage -

ingredients

  • 1 onion chopped
  • 1 seedless tomato chopped
  • 3 tablespoons of oil
  • 1 diced carrot
  • 1 diced potato
  • 2 vegetable bouillon cubes
  • 1.5 liters of boiling water
  • 50 g of chopped green beans
  • 1 small chayote cubes
  • 1 small courgette, diced
  • Salt to taste
  • 150 g of frozen broccoli
  • 1 teaspoon paprika

Preparation method

In a large pan, heat the oil and fry the onion until soft. Add the tomato and let it break down. Add the boiling water, the vegetable stock cube, the green beans and cook for 10 minutes over medium heat. Add the carrot, cook for 5 minutes, add the potato and cook for another 10 minutes. Add the chayote and zucchini and cook for another 10 minutes. Add the broccoli and paprika, turn off the heat, let rest for 10 minutes. Season with salt and serve immediately.

Bean broth with bacon



Bean broth with bacon –

ingredients

  • 3 cups carioca beans cooked in broth
  • 1/2 cup (tea) water
  • 1 bacon stock cube
  • 1 teaspoon pepper sauce
  • Salt and chopped parsley to taste
  • 1/2 cup diced fried bacon

Preparation method

In a blender, blend the beans with the broth, water, bacon broth and pepper sauce. Pass through a sieve, pressing with the back of a spoon. Transfer to a pan, place over medium heat and cook for 10 minutes, after boiling. Add salt to taste, turn off the heat and pour into individual bowls. Sprinkle with bacon and parsley and serve immediately.

Tomato soup with eggs



Tomato soup with eggs –

ingredients

  • 2 tablespoons of olive oil
  • 1 piece pepperoni, cut into cubes
  • 1 onion chopped
  • 4 crushed garlic cloves
  • 3 tablespoons of tomato paste
  • 2 cans of peeled tomatoes with broth
  • 1 cube of vegetable broth
  • 1.5 liters of water
  • Salt, black pepper and chopped green chilli to taste
  • 1 cup diced mozzarella
  • 6 eggs

Preparation method

In a pan, over medium heat, heat the oil and fry the sausage until golden brown. Add the onion, garlic and sauté for 3 minutes. Add the extract and sauté for 3 minutes. Add the peeled tomato and fry for 5 minutes. Add the vegetable broth, the water and cook for 10 minutes, over low heat, after reaching the boil.

Season with salt, pepper, green chillies, leave to cool and stir in the mozzarella. Transfer to individual refractory bowls and arrange in a mold. Make a small hole in the center of the soup and carefully crack an egg into each bowl. Sprinkle with salt and place in preheated medium oven for 10 minutes or until egg is lightly cooked. Sprinkle with the green perfume and serve immediately.

4 cheese broth on Italian bread



4 cheese broth on Italian bread –

ingredients

  • 1 liter of milk
  • 4 tablespoons of wheat flour
  • 2 tablespoons butter
  • 1 onion chopped
  • 1 cup (tea) of Catupiry®
  • 1 cup grated Parmesan cheese
  • 1 cup grated mozzarella
  • 1/2 cup grated provolone
  • 1 can of cream
  • Salt and grated nutmeg to taste
  • 2 round Italian loaves
  • Grated parmesan and chopped chives for sprinkling

Preparation method

In a blender, beat the milk and flour until smooth and set aside. In a pan, over medium heat, melt the butter and fry the onion for 3 minutes. Add the milk beaten with the flour and mix until it thickens. Add the cheeses and mix until completely melted. Mix the cream, season with salt and nutmeg. Cut off the top of the bread and carefully remove part of the crumb. Fill with soup, sprinkle with parmesan, chives and serve immediately.

Hearts of palm cream soup with bacon



Hearts of palm cream soup with bacon –

ingredients

  • 2 jars canned hearts of palm, drained and chopped (600 g)
  • 2 cups milk (tea)
  • 2 tablespoons of wheat flour
  • 4 tablespoons butter
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 cube of vegetable broth
  • 1/2 cup cream (tea).
  • Salt and grated nutmeg to taste
  • Diced fried bacon and chopped green chillies for sprinkling
  • Drained canned hearts of palm, sliced ​​and sprigs of parsley to decorate

Preparation method

Blend half the heart of palm with the milk and flour in a blender and set aside. In a pan, over medium heat, melt the butter and fry the onion and garlic for 3 minutes. Add the vegetable broth, the remaining chopped hearts of palm and fry for 3 minutes. Add the beaten heart of palm and cook until it thickens, stirring. Mix the cream, season with salt, nutmeg and cook for 2 minutes. Transfer to a bowl and sprinkle with bacon and parsley. Serve decorated with hearts of palm and parsley.

Source: Cooking guide

Source: Terra

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