Frio asks for comfort food; see recipes for soups and broth to warm up | Paraná recipes

With the arrival of the first cold front starting this Tuesday (17), soups and broths are successful on tables and menus. Nutritious and versatile, the recipes have different ways to prepare them with and without ingredients of animal origin. Check out the winter recipes below..

Block 03 Caminhos do Campo (12 07 2020)

  • 400 grams of chicken legs;
  • 700 grams of corn;
  • 3 cabbage leaves;
  • 100 grams of onion;
  • 10 grams of garlic;
  • 10 grams of girl’s hot pepper;
  • 5 grams of paprika;
  • 5 grams of saffron;
  • Smell of green to the taste;
  • 20 ml of olive oil;
  • 1 liter of milk;
  • 1 bay leaf;
  • Salt and pepper to taste.
  1. Season the chicken skin with salt and pepper and place in the oven. Then, season the thigh with salt and paprika and let it marinate in the dressing.
  2. Heat the pan and add the oil and seasoned chicken and brown the chicken.
  3. Blend half of the corn in a blender.
  4. Place the girl’s onion, garlic and chilli into the already browned chicken. Add the saffron and half of the corn kept aside with a bay leaf.
  5. Saute the ingredients and keep stirring so that the bottom does not stick.
  6. Add the cream of beaten corn and a little water.
  7. Leave to cook for about 25 minutes.
  8. Serve the creamy soup over the cabbage and use the crispy skin of the chicken to finish the dish.

Creamy Corn Soup with Chicken and Black Cabbage is a recipe recommended by chef Pablo Lussich. – Photo: Playback / RPC

The recipe is suitable for cold winter days. – Photo: personal archive

  • 1 cabotiá pumpkin of 1 kg (peeled and cut into cubes);
  • 5 cloves of garlic;
  • 2 onions;
  • 1 girl’s finger pepper;
  • 1 bunch of parsley;
  • 1 bunch of chives;
  • 1 stalk of leek;
  • 2 sprigs of thyme;
  • 2 medium carrots;
  • 1 teaspoon of turmeric or ground turmeric;
  • 1 bay leaf;
  • 3 tablespoons of olive oil;
  • Salt to taste.
  1. Put the diced cabotiá pumpkin in a pan with water and add three cloves of garlic, an onion cut into four pieces, carrots, a bay leaf and salt.
  2. Bring to a boil for about 30 minutes or until the ingredients are well cooked.
  3. When cooked, blend everything with a mixer or blender.
  4. In another pan, sauté the onion and the other two cloves of garlic adding a tablespoon of turmeric, chopped chilli, leek and thyme leaves, and sauté the ingredients.
  5. Transfer the broth to the pot with the spices and keep it on the stove, stirring the broth with a ladle.
  6. Add chives, parsley and salt to taste.
  7. If the broth is thick, add hot water to dilute it.

According to chef Amaury Cesar Miranda, owner of the recipe, the broth can be enriched with dried meat or mushrooms, or with vegetables of your choice.

The chef, Amaury Cesar Miranda, presents the recipe to the PRC journalist. – Photo: personal archive

Pinhão Cream Soup and Yam – Photo: Reproduction / RPC

  • 3 1/2 cups (tea) of cooked pine nuts;
  • 1 kg of sweet potatoes, peeled and cut into medium cubes;
  • 2 liters of water;
  • 1 medium onion, chopped;
  • 2 crushed cloves of garlic;
  • 3 tablespoons of oil;
  • 200 g of bacon cut into cubes;
  • Salt, parsley and chives to taste.
  1. Cook the yam in water and beat the blender with two cups of pine nuts and set aside.
  2. Separately, fry the onion, garlic and bacon in the oil, add the yam and pine nut mixture and cook for 10 minutes.
  3. Then add one and a half cups of chopped pine nuts, parsley, chives and serve with toast or bread.

Chicken soup with capeletti – Photo: Luana Mallassa

  • 500 grams of chicken capeletti
  • 2 tablespoons (soup) of olive oil
  • 2 cloves of garlic
  • 1 small onion
  • 250 g of chicken, diced
  • 2 small carrots
  • 2 liters of chicken broth
  • smell of green
  • Salt to taste
  • Grated Parmesan cheese
  1. Fry the onion and garlic with a little oil.
  2. Add the chicken cubes and carrots until the meat is cooked through.
  3. Put the two liters of chicken broth in the pan and wait for it to come to a boil.
  4. Pour in the capeletti and cook for 8 minutes or until the pasta is tender.
  5. Correct the salt and add the parsley or the seasoning of your choice.
  6. Serve with grated Parmesan.

Pea soup with bacon – Photo: Luana Mallassa

  • 500 grams of dried peas;
  • 2 tablespoons of olive oil;
  • 1 large onion;
  • 3 cloves of garlic;
  • 150 grams of bacon;
  • 1 bay leaf;
  • 1 liter of chicken broth or your preference.
  1. Place the peas in a bowl and cover with triple the water. Soak for about four hours to hydrate. Then drain and reserve.
  2. Heat the oil over medium heat in a large skillet, add the bacon and stir until golden brown. Remove the bacon and set it aside on a separate plate.
  3. In the pan with the bacon fat, brown the onion and add the garlic. Once fried, add the peas and brown them for about a minute.
  4. Add the broth and bay leaf and mix.
  5. After boiling, lower the heat and cook for 15 minutes with the covered pan.
  6. Stir from time to time until the peas are soft and turn off the heat.
  7. When the broth has cooled, transfer it to the blender and beat until smooth.
  8. Return the cream to the pan and add the reserved bacon and put on high heat.
  9. Turn off when it starts to boil and season with salt and season with ground black pepper.

Learn how to make a cassava broth recipe with pork sausage – Photo: Playback / RPC

  • 300 g of boiled cassava;
  • Two tablespoons of butter;
  • 100 ml of water;
  • two slices of pork sausage;
  • a tablespoon of grated Parmesan cheese;
  • chopped parsley;
  • bread.
  1. Cook the cassava and remove the threads.
  2. Put in a blender and blend with water.
  3. Bring the cassava beaten in the broth to the heat and add the butter.
  4. Cook the sausage while the broth is boiling.
  5. After roasting and boiling the broth, add the parmesan and chopped parsley to the dish.
  6. Serve the toast with the dish.

Cassava broth with Moorish pork sausage

Cassava broth with Moorish pork sausage

Pumpkin soup with chestnut milk – Photo: RPC Curitiba

  • 1 chopped onion;
  • 3 minced garlic cloves;
  • 4 tablespoons of olive oil;
  • 300 g cubes of unpeeled cabotiá pumpkin;
  • 250 ml of water;
  • 300 ml of chestnut milk;
  • 1 cup finely chopped cabbage;
  • 4 tablespoons of roasted cashews;
  • 1 teaspoon of minced ginger.
  1. Fry the onion in olive oil or butter.
  2. Add the garlic and fry it well. Then put the pumpkin and then the ginger.
  3. Add a little water to sauté the pumpkin and season with salt.
  4. When the squash is very soft, it’s time to mash it. If you prefer, you can use a mixer to make a creamier soup.
  5. Add the 300 ml of chestnut milk. Bring to the boil and add the cabbage. The correct spot is softened.
  6. Serve and use the roasted chestnut to decorate the dish.

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