Soup – Page 2 – Tia Maria's Blog

April 22, 2015

Easy Chicken Noodle Soup – Canja Simples

A perfect remedy for a Spring cold. This Chicken Noodle Soup will be ready in under 60 minutes. I used stars, but you can use rice or any favorite small pasta.

Ingredients:

6-8 cups of water

1 Chicken leg quarter

1 cup of star or any small soup pasta

1/2 small onion (chopped into small pieces)

1 garlic clove

2 medium carrots (thinly sliced)

2 stalks celery (Chopped into small pieces)

2 chicken boullion cubes

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

Parsley for garnish

Preparation:

Bring water to a boil in a medium pan. Add the chicken, onion, garlic, 1 celery, salt, and bouillon cubes. Let come back to a boil, cover and let cook for 45 minutes on medium heat.

After the 45 minutes remover the chicken from pan. When cool, remove the meat from the bone and chop into small pieces.

Add the chicken back into the soup along with the pasta, remaining carrot, celery, pepper flakes, and black pepper. Cook on medium uncovered for about 10 minutes.

If you want a thinner soup, add more water and let it come to a boil. Taste and add seasonings to your taste.

Serve with parsley flakes and more red pepper flakes if desired.

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April 7, 2015

Cabbage Vegetable Soup | Sopa de Vegetais com Couve

When I owned a small restaurant for many years, I made home made soup for the customers every day. When I add up all the soups I’ve made in my life, it numbers in the thousands and by now I can make soup with my eyes closed! This soup is full of flavor and good for you! Enjoy!

Ingredients:

1/2 pound pork or beef with bone

2 medium potatoes

1 small head of cabbage or savoy cabbage (chopped into pieces)

2 large carrots

1 large onion

1 small rutabaga

1 bay leaf

1 tablespoon salt

1 teaspoon crushed black pepper

1/4 cup olive oil

1 beef or chicken bouillon cube

8 cups water or more

Preparation:

In a large soup pan, place half of the olive oil, and all vegetables except the cabbage and pork. Let come to a boil and add the meat. Cover and let cook on medium for 45 minutes.

Remove meat and 1 carrot. Chop the carrot and reserve for later. Puree the remaining vegetables with an immersion blender to your desired consistency. If you prefer the vegetables chunky you don’t have to puree them.

Add the meat bone and the cabbage to the soup, cover and cook for another 20 minutes. Remove the meat from the bone and add it along with the reserved carrot back into the soup. Stir, taste and add the remaining olive oil and more salt if desired.

Serve with crusty bread for a complete meal! Enjoy!

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March 31, 2015

Tia Maria Cooking Portuguese Kale Soup live on TV

Watch me cooking Portuguese Kale Soup live on Mass AppealThanks to all of you for watching last Friday! Here’s the link to soup recipe. Prepping for the show

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January 22, 2015

Sopa de Feijão com Presunto – White Bean Pasta Soup with Ham

I made this soup with my leftover ham bone that I had frozen from Christmas. I always save any leftover ham for making soup, because it creates a rich flavorful broth, but you can substitute the bone with any meat bone, ham or even chicken. Making soup is pretty easy and allows you to be creative using your favorite vegetables and spices. In this recipe you can also substitute the white beans for any beans as well. Enjoy!

Ingredients:

1 Ham bone, or a small piece (1/2 pound of presunto cured pork)

6 cups of water

2 cups chicken broth

2 carrots (diced)

1 can or 2 cups of cooked cannelloni beans

1/2 pound of elbow pasta

2 tablespoons of olive oil

1 small onion (diced)

2 cloves garlic (diced)

1 bay leaf

1 teaspoon salt

Black pepper to taste

2 cups any green cabbage (rinsed and finely chopped)

Instructions:

In a large soup pan, saute the onion for about 1 minute. Add the ham bone, bay leaf, and garlic and saute for a few more minutes.

Add the water, broth and seasonings. Simmer for about 45 minutes. Add the carrots, beans, pasta and cabbage and cook for about 15 minutes.

Taste the soup for saltiness. If you find the soup too salty add more water. If you prefer a thicker broth, smash half of the beans with a fork and let the soup cook for a few minutes to thicken. Remove from heat and let sit until ready to serve. The soup will thicken the longer it sits.

When ready to serve, shred the ham or presunto into small pieces and place into the bowls.

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January 16, 2015

Kale with Meatball and Orzo Soup

You’ll love how easy this soup is to make. Use my recipe for turkey meatballs or use your favorite. It’s a hearty and healthy soup that your family will enjoy all winter long. Serve the soup with crusty garlic bread.

Ingredients:

12 or more small meatballs made with (1/2 turkey meatball recipe)

3 carrots (sliced thin)

3/4 cup Orzo pasta

1 small bunch Kale (finely chopped)

4 cups chicken broth

4 cups water

1 small onion (chopped)

1 stalk celery (chopped)

2 cloves garlic (chopped)

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

1 cup canned crushed tomatoes with Italian seasonings

Shredded Parmesan or Pecorino cheese

Preparation:

Saute the onion, celery, garlic and carrots in olive oil for a few minutes until onion is translucent.

Add the broth, water, seasonings and tomato and bring to a simmering boil.

Add the kale and orzo and cook for about 10 minutes on medium heat.

Add the meatballs and simmer for another 5-10 minutes. Taste the broth and add more salt and pepper if desired.

To serve, place in bowls and top with shredded cheese.

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April 3, 2014

Black Eyed Peas & Corn Succotash – Sopa de Feijao Frade com Milho

Black-eyed peas are very popular in Portugal and typically served with Bacalhau (dried salt Cod), stews, soups and in cold salads.

In the southern region of the Unites States, the dish “Hoppin John” is made with the peas, rice and pork.

This recipe for Succotash, (Narragansett language meaning; broken corn kernels) originates in the southern New England States.

This is a hearty chowder for your meatless days or perfect as a dip! Enjoy!

Ingredients:

3 large potatoes (cut into 1/2 inch cubes)

1 and 1/2 cups of frozen corn

1 and 1/2 cups of cooked Black Eyed Peas

1 medium onion (finely chopped)

1 stalk of celery (finely chopped)

2 cloves garlic (finely minced)

2 tablespoons of olive oil

2 tablespoons of butter or margarine

1/2 gallon of milk

1 pint of cream

2 bay leafs

2 cups of vegetable or chicken broth

1 teaspoon of salt

1 teaspoon of pepper

2 tablespoons of flour

Instructions:

In a large heavy soup pan, saute the onion, garlic, celery, and potatoes in the the olive oil and butter for about 5 minutes. Add the salt, pepper, bay leaf, and the broth and cook for another 5 minutes.

Add the black eyed peas and corn and cook for 5 minutes.

In a small bowl mix the flour with the cream until it is dissolved. Add the milk and the cream to the soup and cook on low heat for at least 20 minutes stirring continuously until the soup is creamy and thick.

Add more milk for a lighter soup or add more flour for a thicker chowder. You can also use an immersion blender to puree the vegetables into smaller pieces.

If you want a thick style chowder for a dip, mash some of the beans and let it cook on low until it reaches your desired consistency.

Serve with Blue Corn chips, pita chips or crackers.

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February 19, 2014

Chicken Tortilla Soup

This recipe is very easy to make despite having a lot of different ingredients.

I adapted it from the Pioneer Woman. She used tortillas in the soup instead of rice. If your family loves Mexican, they’ll go crazy for this soup! Enjoy!

Ingredients:

2 cups of cooked boneless leftover chicken (shredded)

1 small onion (minced)

1 small red pepper (minced)

2 cloves of garlic (minced)

2 tablespoons of olive oil

1 tablespoon of chili powder

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

1 tablespoon tomato paste

1 or 2 cups of crushed tomatoes

1/2 cup Hot Salsa

1 large can of black beans

1 cup of rice

10 cups of water

2 chicken bouillon cubes

2 tablespoons of corn flour (medium grind)

1 cup of corn (optional)

Topping suggestions:

Tortilla Chips

Shredded cheese

Sour cream

Salsa

Chopped tomatoes

Chopped onion

Avocado

Instructions:

Saute the onion, garlic, and peppers in the olive oil, in a large heavy soup pan.

Add the salt, pepper, spices, tomato paste, tomatoes, salsa, water and bouillon and let cook on medium for about 5 – 10 minutes for the spices to blend.

Add the beans, rice, corn flour and chicken and cook for about 20 minutes on medium low heat stirring once in a while so the corn flour does not stick.

Do you notice the Gonsalves brand of corn flour?

Taste the soup and add more seasonings to your taste. Continue cooking for another 10 minutes on low heat. The soup will thicken as it cooks so you may need to add more water if you like a thinner soup.

While the soup cooks, prep the toppings. You can add as many as you like to your taste.

The soup was a big hit last night! Enjoy the recipe!

Holiday Recipes / Photo Gallery / Portuguese Christmas / soup / Soups

January 30, 2014

Caldo de Camarao – Shrimp & Vegetable Bisque

I learned this recipe for Caldo de Camarao, many years ago from a Portuguese Chef named Jose.

He was a great chef, with a wonderful soul, but like many chefs, he was quite temperamental in the kitchen!

Although the recipe is simple, it requires many steps in the preparation, but trust me it’s worth it.

My family likes it pretty hot and spicy so be sure to use the Piri Piri to your taste.

The broth is made from the Shrimp shells which gives this soup a rich flavor.

Please note that some people use a tomato based broth, but I don’t use them in my recipe.

Enjoy!

Ingredients:

2 pounds raw shrimp (30 to 40) per pound

1 large onion (chopped)

4 large carrots (peeled)

2 stacks of celery (peeled)

8 cups of water

2 tablespoons of olive oil

2 shrimp bouillon cubes

2 tablespoons of butter

2 teaspoons of paprika

1 teaspoon of salt

1 teaspoon of white pepper

1 to 2 teaspoons of Piri Piri or Tabasco sauce

½ cup of Vinho Verde or white wine

3 Portuguese rolls to make croutons for garnish

1/2 cup of cream (optional)

2 tablespoons of flour (optional)

Chopped cilantro or parsley for garnish (optional)

Preparation:

Peel and devein the shrimp and save the shells. Rinse the shells and put the shrimp aside.

In a large stock pot add the 8 cups of water, the shrimp shells, ½ of the onion, celery, carrots, salt, pepper, and the shrimp shells and cook for 30 minutes.

Strain the broth, and throw away the cooked shrimp shells. Put the carrots, onions and celery back into the broth.

Puree the soup with a hand blender until the soup is creamy. Strain the soup through a fine strainer to catch any shells, or vegetable threads.

Place the soup on stove on low heat.

Meanwhile, in a medium skillet, saute the remaining onion in the olive oil and butter until translucent.

Add the shrimp, the bouillon, wine, paprika, Piri Piri or Tabasco and cook for a few minutes.

Remove ½ of the cooked shrimp and set aside.

Add the remaining shrimp and sauce to the soup pan and puree until you get a creamy consistency.

Cook soup for on low for 10 minutes.

Chop the reserved cooked shrimp into 2 pieces and add to the soup. Cook on low heat for 5 minutes.

Taste the soup and add more salt and white pepper to taste.

If you like a creamy style soup, make a slurry by mixing the cream and flour in a small bowl.

Temper the cream with a few tablespoons of the soup and add it during the last 5 minutes of cooking.

Make the croutons:

Slice the Portuguese rolls into small ¼ inch slices.

Coat with butter and garlic. Toast in broiler until golden brown.

Sprinkle with desired seasonings and set aside for garnish.

Serve the soup in bowls with one slice of the toasted Portuguese croutons in the center.

Add a few pieces of shrimp in each bow. Add the cilantro or parsley as garnish if desired.

Notes:

Always save your shrimp shells that you have left over from your recipes for this soup. Rinse the shells, pat dry and place them into freezer bags to make shrimp and seafood stock.

Serves 8-10

Photo credit: http://receitasfantasticas.net

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January 22, 2014

3 Bean Turkey Chili

This recipe makes a large pot of chili that can serve 10-12 people so you’ll have enough for the next day, or freeze it for next week!

For a vegetarian option, simply leave out the meat because it’s just as good.

Serve the chili with Blue Corn Tortilla Chips and my home made Corn Muffin recipe.

Ingredients:

2 lbs ground turkey or beef

1 large onion (finely chopped)

1 large red bell pepper (finely chopped)

1 large green pepper (finely chopped)

3 cloves garlic

2 tbsp of olive oil

1 tsp salt

1/2 tsp crushed black pepper

crushed red pepper flakes or hot sauce to taste

3 tablespoons chili powder

1/2 tsp paprika

1 small can crushed tomatoes

1 (32 ounce) can red kidney beans

1 (32 ounce) can black beans

1 (32 ounce) can pinto or any favorite beans

Or use any favorite beans

Garnish Options:

Shredded Mexican or your favorite cheese

Tortilla Chips

Sour cream

Chopped Avocado

Chopped onions

Cilantro

Salsa

Instructions:

In a large dutch oven or heavy pan, brown the meat in the olive oil. Remove the meat and add the onions, garlic and both peppers to the pan.

Cook the vegetables in the pan drippings until translucent. Add the meat back into the pan and stir well.

Add all of the remaining ingredients, stir well, and let the chili come to a slow boil on medium heat.

Continue cooking for about 30 minutes on low heat stirring very often so it does not stick.

If you like a thicker chili mash about 1 cup of the beans with the back of your stirring spoon. If you like it thin, leave as is or add a little more tomato or a cup of stock.

Store in refrigerator after it cools and freeze in food safe plastic containers.