Brazil: A Culinary Journey by Cherie Hamilton

Author:Cherie Hamilton
Language: eng
Format: mobi, epub, pdf
ISBN: 9780781810807
Publisher: IB Dave's Library
Published: 2005-06-30T07:00:00+00:00

Delicate Soup

Sopa Delicada

4 TO 6 SERVINGS

MANY PORTUGUESE JEWS who were expulsed from Portugal during the Inquisition fled to Brazil and brought with them many traditional dishes including Sopa Delicada. They continued to make this traditional potato dumpling soup but, over the decades it has undergone some modifications, and today some moderate Jews even include the use of ham.

FOR THE BROTH: Bring the bouillon, carrot, and parsley to a boil in a large pot and cook for 10 minutes.

FOR THE POTATO BALLS: Place the potatoes in a large pot of cold water with 1 teaspoon of salt and cook for 20 minutes or until the potatoes are tender. Cool the potatoes for 5 minutes, then peel, and push through a strainer or ricer, or mash with a fork. While warm, add ¼ cup of the Parmesan cheese, the egg yolks, ham, butter, nutmeg, and remaining 1 teaspoon of salt. Mix well.

In a 1-quart pot, heat 2 inches of oil to 350°F. Make balls the size of walnuts with the mashed potato, roll them in the flour and fry them in the hot oil. When golden brown, remove and place on a rack or absorbent paper. Remove the carrots and parsley from the stock and bring the stock to a boil. Add the potato balls, reduce the heat, and simmer for 3 to 5 minutes. Pour into a soup tureen and sprinkle with ¼ cup or more of the Parmesan cheese. Serve immediately.

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