So I had purchased the ingredients for Brazilian Soup weeks ago, only to find out, an hour before dinner was meant to be ready, that I didn't have the following: (and what they had gone to)
- Onion (Salsa) - Replaced by shallots
- Tomatoes (Salsa) - Excluded
- Consomme (Actually I didn't even get ingredients for this in the first place for unknown reasons) - Replaced by veggie stock
- Butter (Everything...my roommate and I use a sick amount of butter) - Borrowed from the Stephensons
- Nearly carrots. They were reaching floppy but luckily I caught them just in time. - Used anyway. Ya.
Adapted from I Know How to Cook
A bunch of carrots (about 6 medium sized), thinly sliced
2 leeks, thinly sliced
3 shallots, minced
3 celery stocks, thinly sliced
1 Cayenne or Santaka pepper, minced
5 Tbsp. Butter
1 1/2 cups long-grained rice
13 cups of water
A few drops of truffle oil
Dash of ginger powder
1 can of black beans
1 can of pinto beans
*The actual recipe had very exact amounts in ounces and I do not attempt to claim that my amounts are best or different really or anything of the sort. I figure with soup, it's all the same.*
- Boil 13 cups of water. When it reaches a rapid boil, add the rice and stir once. Let cook for 10-12 minutes or until it tastes cooked to the proper softness.
- Drain the rice in a collander and rinse with cold water.
- Melt 2 heaping tablespoons of butter in pan. Once melted, add the rice and reheat on low-medium, stirring occasionally to prevent sticking to the pan and to coat with butter.
- While the rice is cooking, melt 3 Tbsp. of butter in a large pan. Add the carrots, leeks, shallots, celery, turnips, and cayenne or santaka pepper. Cover and let cook stirring occasionally for 30 minutes.
- Add salt, pepper, truffle oil and ginger powder to the vegetables to taste.
- Puree the beans in a blender or food processor.
- After 30 minutes, add the vegetable stock (about 4 cups) to the vegetables. If you want to thicken the soup, add some corn starch mixed into a bit of cold water. Let simmer for 10 minutes.
- Add the bean puree.
- Serve by pouring the soup over rice in a bowl. I also buttered some onion hamburger buns, topped them with fresh grated parmesan and toasted them in over for 5 minutes or so.