Black Bean Soup (Sopa de Feijão)

All rights reserved © Marshall Cavendish Benchmark
Once you have prepared a pot of black beans, there are lots of other recipes you can make. Black bean soup is one of the best of them. Follow the recipe on page 54 for preparing beans. Once you have cooked the beans, or better yet the day after, follow this recipe to make one of the most popular soups in Brazil.

Serves 4 t o 6

Ingredients:
• 2 cups cooked black beans (page 54)
• 2 cups water, homemade chicken stock, or canned low-sodium chicken broth
• 1 hard-boiled egg
• 1 small bunch cilantro
• 4 to 5 slices bacon (optional)

On your mark, get set . . .
• Place 1 cup of the cooked beans in a blender. Add 1 cup of the water or chicken stock.

• Blend at high speed until you have the consistency of a thick cream.

• Pour the blended beans into a large saucepan.

• Pour the remaining cup of beans and liquid into the blender and blend at high speed. Add to the saucepan then set aside for the moment.

• Peel the hard-boiled egg, fi nely chop it, and set it aside.

• Wash the cilantro to remove any dirt. Shake off the excess water, wrap the cilantro in a paper towel to absorb any remaining moisture, then roughly chop it. Set the cilantro aside.

Cook!
• If using the bacon, place the strips in a frying pan set over medium-high heat and cook until just crispy.

• Place the bacon on paper towels to drain and let cool.

• Crumble or break the strips into small pieces and set aside.

• Place the saucepan containing the soup over medium heat. Stir the soup frequently as it cooks. Skim any foam that rises to the top.

• Be careful it does not come to a boil too quickly. If that happens, lower the heat.

• Serve hot and garnish with the chopped egg, cilantro, and the bacon bits.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p28 to p29'

Chicken Stock (Caldo de Galinha)

Give this recipe a try and experience what Brazilian cooks already know. Homemade chicken stock not only tastes better than canned, it gives recipes the authentic flavor of Brazil.

Makes about ½ gallon

Ingredients:
• 3 ½ to 4 pounds chicken wings, preferably organic
• 2 medium-size onions
• 10 to 12 sprigs flat-leaf parsley
• 2 carrots, unpeeled
• 2 stalks celery
• 3 whole garlic cloves, unpeeled
• 10 black peppercorns
• 2 bay leaves
• 6 to 8 whole cloves
• 6 quarts cold water

On your mark . . .
• Put the chicken pieces in a colander, rinse thoroughly with cold water, and allow to drain as you prepare the rest of the ingredients. Get set . . .
• Cut the onions in half without peeling them and add them to a pot large enough to hold all the ingredients.
• Wash the parsley thoroughly, shake off the excess water, chop it roughly, and add it to the onions in the pot.
• Scrub the carrots with a vegetable brush to remove any dirt but do not peel. Cut them into large chunks and add them to the pot.
• Wash the celery, cut it into large pieces, and add them to the pot as well.
• Add the garlic cloves, along with the peppercorns, bay leaves, and cloves.

Cook!
• Place the pot on the stove. Add the chicken and the water.
• Bring the stock to a boil over high heat. This will take about 25 to 30 minutes.
• Skim any foam or impurities that rise to the top.
• Once the stock boils, reduce the heat to simmer, and cook for 2 hours.
• Continue to skim the stock as it cooks. Turn off the heat and let the stock stand for about 10 minutes.
• Ask your adult assistant to drain it through a fi ne mesh sieve or colander into a heatproof bowl or large pot.
• After the solids in the sieve have cooled they can be discarded, but the cooked chicken makes a tasty snack.
• Cover and chill the stock in the refrigerator.
• Remove any fat that has hardened on the top and discard. The stock is now ready for use.

Chef ’s Tip
Chicken stock can be kept in the refrigerator tightly covered for up to 4 day s, or frozen for up to 3 months. Always thaw chicken stock overnight in the refrigerator or in a saucepan on the stove top over medium heat. Never thaw it at room temperature.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p27'

Parsnip and Leek Soup with Bacon

The sweet earthy flavors of parsnips and leeks create a smooth and elegant soup that will have your guests trying to guess the ingredients. A crisp topping of crumbled bacon is the perfect garnish.

Makes 8 servings
Make Ahead: The soup can be made up to 1 day ahead.

Ingredients:
• 2 tablespoons unsalted butter
• 3 large leeks, chopped, white and pale green parts only (1½ cups)
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 2 pounds baking potatoes, such as russet or Burbank, peeled and cut into 1-inch pieces
• 5 cups Homemade White Chicken Stock or canned reduced-sodium chicken broth
• ¾ teaspoon salt
• ¼ teaspoon freshly ground white or black pepper
• 4 slices bacon

Preparation:
1. In a large pot, heat the butter over medium heat. Add the leeks and cook until softened, about 5 minutes. Add the parsnips and potatoes. Stir in the stock and bring to a simmer. Reduce the heat to low and cover. Cook until the vegetables are tender, about 25 minutes.

2. In batches, purée the soup in a blender or food processor. Return to the pot and add the salt and pepper. (If preparing the soup ahead, cool, cover, and refrigerate. Reheat over very low heat, stirring often. If the soup seems too thick, thin it with additional stock.)

3. Meanwhile, in a medium skillet over medium-high heat, cook the bacon, turning once, until crisp and browned, about 5 minutes. Transfer to paper towels to drain and cool. Crumble the bacon and set aside.

4. To serve, ladle the soup into soup bowls and top with the crumbled bacon. Serve hot.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p43'.

Chicken Soup (Canja de Galinha)

There is nothing as comforting as chicken soup. Canja, with countless versions and variations, is served all over Brazil and is regarded as one of the national dishes. Brazilians fell in love with this soup almost 500 years ago, when the Portuguese fi rst introduced them to rice. This recipe involves some extra steps, which are not part of most soup recipes. Making your own chicken soup is worth all the effort that goes into it, though, and it’s a great way to make new friends. Everyone will want a bowlful.

Serves 6

Ingredients:
• 1 3 ½-pound chicken, cut into 8 pieces,
• preferably organic
• 2 tablespoons vegetable oil
• 2 cloves garlic
• 2 teaspoons salt
• 1 medium-size onion
• 1 whole clove
• 1 large carrot
• 1 bay leaf
• ½ teaspoon freshly ground black pepper
• 10 cups water
• ½ cup long-grain rice
• 5 sprigs fresh mint

On your mark . . .
• Wash the chicken pieces, pat them dry with a paper towel, and lay them in a large bowl.

• Wash your hands with lots of hot soapy water.

• Lay the garlic cloves on a cutting board and slightly crush them with the flat side of a knife. Cut off the stem end and discard it. Roughly chop the garlic.

• Sprinkle the salt over the chopped garlic and mash it with a fork. Continue to mash until the garlic and salt combine into a paste.

• Add the garlic-and-salt combination to the chicken pieces.

• Toss well with a spoon to coat the chicken with the paste, cover with foil, and refrigerate for up to 2 hours to marinate.

Get set . . .
• Just before the chicken has finished marinating, prepare the rest of the ingredients.

• Press the clove into the skin of the onion. You will cook the onion whole in the soup.

• Wash and peel the carrot and set aside.

Cook!
• Remove the chicken from the refrigerator.

• Heat the oil in a heavy-bottomed pan large enough to hold all the ingredients. A Dutch oven or soup pot will work best.

• Once the oil is hot but not smoking, brown the chicken pieces on both sides. You will have to do this in two batches, as there won’t be enough room in the pan to cook all the pieces at once.

• Remove the browned pieces to a clean platter, and ask your adult assistant to drain the fat from the pot. Leave the browned bits stuck to the bottom of the pot. They will add additional flavor to the soup.

• Return the chicken to the pot along with the onion, carrot, bay leaf, black pepper, and the water and bring it to a boil over high heat. This will take 15 to 20 minutes.

• Once it boils, reduce the heat to low, cover the pot leaving the lid slightly ajar, and cook for 1 ½ hours, or until the chicken is cooked through and tender.

• Several times during cooking carefully skim the foam or fat that rises to the top.

• When the chicken is done, turn off the heat. Ask your adult assistant to remove the chicken pieces and the carrot from the broth with a slotted spoon and lay them on a clean tray or platter to cool. Discard the onion.

• Pour the broth through a fine mesh strainer into a heatproof bowl or pan, then pour it back into the pot it was just cooked in.

• Return the broth to a boil over high heat, then add the rice, and 1 teaspoon salt.

• As soon as the broth boils again, reduce the heat to low and cook uncovered for 15 minutes or until the rice is tender.

• In the meantime, remove the skin from the chicken and discard. Pull the meat off the bones and tear it into medium-size pieces. Discard the chicken bones.

• Slice the carrot into small cubes, then add the chicken and carrots to the pan. Heat the soup through for 5 minutes.

• In the meantime, wash the mint, remove the leaves from the stems, and tear the leaves in half.

• Serve the soup hot and garnish each bowl with a few of the mint leaves.

This Soup Recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p23 To p24'

All The Images rights reserved © Marshall Cavendish Benchmark

Tofu Soy Bean Paste Soup

Image Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: 2 Servings

Main Ingredients:
• ¼ Cup Beef
• 2 Dried Shiitake Mushrooms
• 1/3 Cup Potato
• 1/3 Cup Zucchini
• 1/3 Cup Onion
• ½ Tofu
• 1 Green Onion
• 1 Hot Green Pepper
• ½ Hot Red Pepper

Broth Ingredients:
• 3 Cups Water
• 1 pack of Dried Anchovies (6 Dried anchovies), 6 Pieces Kelp (1x2 inch)

Seasoning Ingredients:
• 2 Tbsp Soybean Paste
• 1 Tbsp Red Pepper Paste
• ½ Tbsp Red Pepper Powder

Preparation:
1. Boil all of the broth ingredients. Boil for 5 minutes after it starts to boil. Then discard the kelp and anchovies.

2. Cut 2 soaked shiitake mushrooms in ½ inch cubes. Combine all of the beef and mushroom ingredients. Mix, and set it aside.

3. Cut the potato, zucchini, onion, both hot peppers, and tofu into ½ inch pieces. Slice the green onion into 1 inch pieces.

4. Fry the mushrooms and beef in a pan until the beef is cooked.

5. Pour the broth in a pan. Add the potato and cook for 5 minutes on high. Add the onion and zucchini. Cook it until the potato is done. Occasionally remove the foam that forms on the surface of the soup.

6. Add the seasoning ingredients. Mix to dissolve the paste. Cook 5 more minutes. Then add the green onion, tofu, and hot peppers. Cook for 2 more minutes.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p32 To p33'

Fried Fish Cake Soup

Image Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: 2 Servings

Ingredients:
• 5 Pieces Square Fried Fish Cake
• 5 Bamboo Skewer Sticks
• 1 Cup Korean Radish
• 6 (1X2 inch) Kelp
• 2 Green Onions
• 1 Hot Red Pepper (Optional)
• 6 Cups Water
• 2 Tbsp Soup Soy Sauce
• 1/8 tsp Sea Salt

Preparation:
1. Cut the radish into about 1½X2X½ inch pieces. Cut one green onion into 2 inch pieces and the other one into ½ inch pieces. Cut the hot pepper thinly.

2. Fold the square fried fish cake twice. Put the fried fish cake on the skewer stick as in the picture. (Check aeriskitchen.com)

3. In a big pan, add 6 cups of water, the radish, kelp, 2 inch length green onions, and 2 or 3 pieces of hot peppers.

4. Once it starts to boil, cook for 5 minutes on high. Then discard the kelp and green onions.

5. Add the skewered fried fish cakes in the pan. Add the soy sauce and sea salt. Reduce the heat to medium-high, and cook for 10 more minutes.

6. Add the 1/2 inch pieces of green onion. Cook for 2 minutes, and turn off the heat.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p30 To p31'

Mie Noodle Soup

Serves 2

Ingredients:
• 1 large carrot
• 1/2 bunch spring onions
• 1in (2cm) piece of ginger
• 1tbsp (15ml) sesame oil
• 5oz (150g) broccoli florets
• 25fl oz (750ml) vegetable stock
• 1 stalk lemon grass
• 3 and 1/2oz (100g) Mie noodles (Chinese egg noodles)
• 5oz (150g) peeled prawns
• 1tbsp (15ml) soy sauce
• 2tbsp (30ml) lime juice
• Tabasco sauce (optional)
• Finely chopped coriander leaves (optional)

Preparation:
1. Peel and dice the carrot. Wash and trim the spring onions and cut into rings. Peel and thinly slice the ginger. Heat the sesame oil in a pan. Briefly fry the carrot, spring onions, ginger and broccoli, Deglaze with vegetable stock.

2. Wash and roughly chop the lemon grass and add to the soup. Leave to simmer for about 10 minutes.

3. Four minutes before the end of cooking time, add the noodles (follow the package instructions) and the prawns. Season the soup with soy sauce and lime juice. Season with Tabasco and chopped coriander (optional).

This Soup or Salads recipe was published in 'Chinese Cuisine - p14'

Chinese soup with vegetables, glass noodles and shrimps

Serves 4

Ingredients:
• 1 cup (250ml) chicken stock (home-made or instant)
• 4 sticks celery
• 2 carrots
• 3 and 1/2oz (100h) glass noodles
• 16 shrimps, peeled, deveined and cleaned
• 2tbsp (30ml) sesame oil
• 2 slices ginger [each 1/2in (1cm) thick]
• 3 spring onions
• 10oz (300g) pumpkin or squash
• 2tbsp (30ml) light soy sauce
• Salt as desired
• Freshly ground white pepper as desired

Preparation:
1. Soak the glass noodles in warm water for 10 minutes, drain and cut into pieces approximately 2in (5cm) long.

2. Wash and trim the spring onions and cut into thin rings. Wash and thinly slice the celery (reserve the green leaves). Peel and finely chop the ginger. Peel and finely grate the carrots. Dice the pumpkin or squash.

3. Heat the sesame oil in a pan and saute the spring onions and carrots. Add the chicken stock and bring to a boil. Add the ginger, celery and pumpkin.

4. Cook the soup over a medium heat for about 5 minutes. Add the shrimps and slass noodles and cook over a very low heat for about 2 minutes.

5. Season to taste with soy sauce, salt and pepper. Serve garnished with celery leaves.

This Soup or Salads recipe was published in 'Chinese Cuisine - p12'

Spicy Sour Soup

Serves 4

Ingredients:
• 1/2 pack Ramen noodles, frozen
• 20fl oz (600ml) chicken stock
• 1 and 1/4oz (40g) fresh shiitake mushrooms, sliced
• 1 chilli halved and deseeded
• 2oz (60g) soya bean sprouts
• 3tbsp (45ml) rice vinegar
• 1tbsp (15ml) soy sauce
• 1tbsp (15ml) cornflour
• 2tbsp (10ml) sesame oil
• 2oz (60g) spring onions, chopped
• 2oz (60g) papaya flesh, diced
• 2oz (60g) natural tofu, diced

Preparation:
1. Put the chicken stock into a pan with the shiitake mushrooms, chilli, soya bean sprouts, rice vinegar and soy sauce and bring to a boil. Bind the soup with the cornflour mixed with a small amount of water to make a paste.

2. Bring the soup to a boil, add the frozen ramen noodles and boil, stirring, for 30 seconds.

3. Add the spring onions, diced papaya and tofu to the soup, reheat, stir in the sesame oil and serve.

This Soup recipe was published in 'Chinese Cuisine - p10'

Chinese soup with wontons, vegetables and glass noodles

Serves 2

Ingredients:
• 1 clove garlic
• 2 spring onions
• 3 and 1/2oz (100g) peeled shrimps
• 2tbsp (30ml) soy sauce
• 1tsp (5ml) lemon juice
• 1 large carrot (peeled and sliced)
• 16fl oz (500ml) chicken stock
• 3 and 1/2oz (100g) tofu
• 2oz (60g) glass noodles
• 1tbsp (15ml) sesame oil
• 1 small packet prawn crackers
• Fresh basil / freshly chopped coriander leaves (optional)

Preparation:
1. Pour boiling water over the glass noodles and leave to swell. Drain and cut into pieces.

2. Peel and thinly slice the garlic. Trim the spring onions and cut into thin rings.

3. Sprinkle the shrimps with 1tbsp (15ml) soy sauce and lemon juice.

4. Wash the broccoli florets and drain the baby corncobs.

5. Bring the chicken stock to a boil and season with the rest of the soy sauce. Add the rest of the soy sauce, Add the garlic, spring onions, carrot, broccoli and corncobs.

6. Cut the tofu into approximately 1/2in (1cm) pieces. Stir into the soup with the wontons and the shrimps. Leave the soup to boil for a further 5 minutes.

7. Add the noodles to the soup. Ladle the soup into warmed bowls and sprinkle with sesame oil. Serve prawn crackers separately. Fresh basil or freshly chopped coriander leaver would also go well with this soup.

This Soup or Salads recipe was published in 'Chinese Cuisine - p8'

Tuna Kimchi Soup

Yield: 3 Servings

Main Ingredients:
• 1 and 1/2 Cups Kimchi
• 2 Cups Water
• 1 Cup Tuna (Tuna Packed in Oil)
• 1/2 Tofu
• 1/4 Onion
• 1 Green Onion
• 1/2 Green Chilly Pepper
• 1/2 Red Chilly Pepper

Seasoning Ingredients:
• 1/8 Cup Kimchi Broth
• 1/2 to 1 Tbsp Red Pepper Powder
• 1 tsp Minced Garlic
• 1 tsp Salt

Preparation:
1. Cut the well fermented kimchi into 1 inch pieces. Cut the tofu and onion into 1/2 inch pieces. Cut 1 green onion and chilly peppers into 1 inch pieces. Prepare 1 cup of tuna.

2. In a pan, add the kimchi and 2 cups of water. Boil it on high.

3. Once the soup starts to boil, add the tuna and onion.

4. Then add the kimchi broth, red pepper powder, minced garlic, and salt. (Adjust the amount of salt depending on the saltiness of your kimchi.)

5. Cover the lid, and cook for 15 to 20 minutes, or until the kimchi is cooked.

6. After that, add the tofu, green onion, and chilly peppers. Cook for 5 more minutes and turn off the heat.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p9'

Vegetable soup with egg Recipe

Serves 4

Ingredients:
• 6 and 1/2oz (200g) leeks
• 6 and 1/2oz (200g) carrots
• 12 and 1/2oz (400g) potatoes, firm-cooking
• 1/2oz (20g) butter
• 2 and 1/2oz (80g) onion
• 38fl oz (1.2 liters) beef stock
• 1tbsp (15ml) finely chopped marjoram
• Salt as desired
• Freshly ground pepper as desired
• 3 and 1/2oz (100g) raw, smoked, streaky bacon
• 2 eggs
• Marjoram leaves to garnish

Preparation:
1. Remove the roots and some of the dark green parts from the leeks. Wash the leeks thoroughly, removing all the grit from between the leaves. Drain and slice tinly into rings. Peel the carrots and potatoes ans cut both the slices approximately 1/8in (4mm) thick. Peel and finely dice the onions.

2. Melt the butter in a large pan, add the onions and saute until translucent. Add the leeks, carrots and potatoes and saute briefly. Add the stock. Season with marjoram, salt and pepper, bring to a boil, then reduce the heat and simmer over a low heat for 15-20 minutes.

3. Finely dice the bacon and fry in a dry frying pan until the fat runs. Add to the soup.

4. Whisk the eggs and stir into the soup. Heat until the egg sets. Ladle the soup into plates and garnish with marjoram.

This Salad recipe was published in 'Continental Cuisine - p18'.

Fish soup with shrimps and vegetables Recipe

Serves 2

Ingredients:
• 19oz (600g) fish fillets (e.g. cod, mackerel, seabass, turbot)
• Juice of 1 lemon
• 8oz (250g) potatoes
• 5 and 1/2oz (175g) carrots
• 2 onions
• 8oz (250g) peeled tomatoes (canned)
• 2 sticks celery
• 1 clove garlic
• 1/2 bunch parsley
• 1 bay leaf
• Salt and freshly ground pepper as desired
• 6 and 1/2oz (200g) cooked shrimps or prawns

Preparation:
1. Wash the fish fillets under cold, running water, then pat dry and cut into portion sized pieces. Put into a bowl, ass 3tbsp (45ml) lemon juice, stir, cover and put into the refrigerator for about 30 minutes.

2. Peel and dice the carrots, potatoes and onions. Roughly dice the tomatoes. Wash, dry and slice the celery. Peel and press the garlic. Wash the parsley, dry and chop finely.

3. Heat the olive oil in a large pan and quickly saute the potatoes, carrots and onions. Add the tomatoes, celery, garlic, parsley and bay leaf. Cover with water and season with salt and pepper. Cover with a lid and simmer the vegetables over a low heat for about 30 minutes.

4. Add the fish fillets and the marinade and simmer with the lid on for about 15 minutes. Add more water if necessary. When the fish is cooked add the shrimps and briefly bring to a boil. Season the soup to taste with salt, pepper and the rest of the lemon juice. Serve immediately.

This Salad recipe was published in 'Continental Cuisine - p16'.

Chicken and Rice Soup, Soup Recipe

Serves 4

Ingredients:
2 Onions
1 clove garlic
2 carrots
1 cleaned boiling fowl, weighing approx. 38oz (1.2 kg)
1 bay leaf
Salt and freshly ground pepper as desired
3 and 1/2oz (100g) short-grain rice
2 eggs
Juice of 1 lemon

Preparation:
1. Peel the onions, garlic and carrot, trim the celery and finely dice all the vegetables.

2. Wash the boiling fowl under cold, running water and put into a large pan. Add enough water to completely cover the chicken. Bring to a boil, skimming off the scum from time to time.

3. Add the diced vegetables and the bay leaf and season with salt and pepper. Return to a boil, cover with a lid and simmer for about 1 and 1/2 hours, until the meat is soft. Drain though a strainer and reserve the broth.

4. Put the rice into the broth and cook according to the instructions on the packet.

5. Separate the meat from the bones, cut into bite-sized pieces and return to the broth. Season with salt and pepper, Remove the soup from the heat.

6. Whisk the eggs and mix smoothly with the lemon juice. Gradually stir in 1-2 ladlefuls of the broth. Then beat the egg, lemon and broth mixture into to the soup. Do not let it boil or the soup will curdle. Season again with salt and pepper and serve immediately.

This Salad recipe was published in 'Continental Cuisine - p12'.