Sopa de Castanha do Para Recipe 🍲
Overview:
Indulge in the rich flavors of Brazil with this delightful Sopa de Castanha do Para recipe. Bursting with the nutty essence of brazil nuts, combined with the subtle sweetness of pomegranates, this South American delight is sure to tantalize your taste buds. Perfect for a cozy night in or for sharing with loved ones, this recipe promises a symphony of flavors in every spoonful.
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Cuisine: Brazilian
Ingredients:
- 1 1/2 cups brazil nuts
- 6 cups chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1/4 teaspoon ground mace
- 1 pomegranate
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 cup cream
Instructions:
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Preheat Oven: Begin by preheating your oven to 400°F (200°C). This will ensure that it’s ready for toasting the brazil nuts.
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Toast Nuts: Spread the brazil nuts in a single layer on a non-stick baking sheet. Place them in the preheated oven and bake for about 10 minutes, stirring once or twice to ensure even toasting. Once done, remove from the oven and allow them to cool.
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Grind Nuts: Once the nuts have cooled, rub off the skins and grind them in a food processor until finely ground. This step will enhance the texture and flavor of your soup.
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Heat Broth: In a large pot, heat the chicken broth over medium heat until warm. This serves as the flavorful base for your soup.
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Prepare Nut Paste: Take about 1/2 cup of the warm broth and add it to the ground brazil nuts in the food processor. Process until you achieve a smooth paste consistency.
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Prepare Roux: In a separate medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the flour until you achieve a smooth mixture.
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Thicken Broth: Return the saucepan to the heat and stir the mixture until it thickens. Gradually add 3 cups of the warm chicken broth to the pan, a bit at a time, stirring constantly until the mixture thickens further.
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Combine Mixtures: Once the mixture in the saucepan has thickened, add it back into the remaining broth in the large pot. Mix well to combine.
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Add Nut Paste: Whisk in the prepared nut paste until fully incorporated into the soup mixture.
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Season: Season the soup with salt, white pepper, and ground mace. Ensure that the flavors are well blended.
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Simmer: Stir in the cream and allow the soup to simmer gently over low heat. It’s important not to let it boil, as this can affect the texture.
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Adjust Consistency: If you find that the soup is thicker than desired, you can add a bit more cream or chicken broth to achieve your preferred consistency.
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Prepare Pomegranate: Cut one pomegranate in half and juice it using a juicer. Strain the juice and add it to the soup for a burst of freshness and tanginess.
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Serve: To serve, ladle the warm soup into individual bowls and sprinkle with the seeds from the other pomegranate. This adds a delightful crunch and pop of color to your dish.
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Enjoy: Sit back, relax, and savor the complex flavors of this Sopa de Castanha do Para. Share with loved ones and relish in the joy of good food and great company.
Nutritional Information (Per Serving):
- Calories: 463
- Fat: 41g
- Saturated Fat: 15.8g
- Cholesterol: 54.4mg
- Sodium: 780mg
- Carbohydrates: 17.2g
- Fiber: 3g
- Sugar: 10.1g
- Protein: 11.5g
Tips:
- Ensure toasting the brazil nuts evenly to enhance their flavor.
- Be patient when thickening the soup to achieve the perfect consistency.
- Avoid boiling the soup after adding cream to prevent curdling.
- Adjust seasoning according to personal preference for a customized flavor profile.
- Serve the soup warm for the best dining experience.
Indulge in the nutty goodness of this Brazilian delicacy and transport your taste buds to the vibrant streets of South America. Enjoy the warmth and comfort of homemade soup with this exquisite Sopa de Castanha do Para recipe! 🌰🇧🇷
