This soup from Brazil is thickened with cornmeal. Sounds interesting!
Ingredients:
6 inches kielbasa sausage
1 handful spring greens
1/2 cup cornmeal
5 cups chicken stock
2 eggs
Salt & pepper
Cut the kielbasa into diagonal slices and saute it in some oil until browned. Eat a couple of pieces (cook's privilege) and set aside for later.
Get a handful of greens ready by slicing up some cabbage or other greens.Or opening a packet of sliced greens like me!
Bring the stock to the boil in a pan and add the cornmeal. Stir in well then leave to cook on a medium simmer for about 30 minutes.
Then you can add the sausage, greens, salt and pepper. Cook for a further 15 minutes until the greens are wilted.
Break the eggs into a dish and beat them. Add some of the soup to the eggs, mix well and then pour it all back into the pan. Stir well again and cook for a further minute.
Serve the soup with a garnish of cayenne pepper if you like a bit of spice.
This one is a really comforting soup. It's so filling with the cornmeal thickening it up. The sausage and greens add a lovely bit of texture and colour to the otherwise plain looking cornmeal mush. It's unlike any soup I've had before but I liked it. I had a second bowl but couldn't finish it due to being so full. Definitely one at the hearty end of the soup scale.
Ingredients:
6 inches kielbasa sausage
1 handful spring greens
1/2 cup cornmeal
5 cups chicken stock
2 eggs
Salt & pepper
Cut the kielbasa into diagonal slices and saute it in some oil until browned. Eat a couple of pieces (cook's privilege) and set aside for later.
Get a handful of greens ready by slicing up some cabbage or other greens.Or opening a packet of sliced greens like me!
Bring the stock to the boil in a pan and add the cornmeal. Stir in well then leave to cook on a medium simmer for about 30 minutes.
Then you can add the sausage, greens, salt and pepper. Cook for a further 15 minutes until the greens are wilted.
Break the eggs into a dish and beat them. Add some of the soup to the eggs, mix well and then pour it all back into the pan. Stir well again and cook for a further minute.
Serve the soup with a garnish of cayenne pepper if you like a bit of spice.
This one is a really comforting soup. It's so filling with the cornmeal thickening it up. The sausage and greens add a lovely bit of texture and colour to the otherwise plain looking cornmeal mush. It's unlike any soup I've had before but I liked it. I had a second bowl but couldn't finish it due to being so full. Definitely one at the hearty end of the soup scale.
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