recipe comes from Ana Patuleia
Ortins who is the author of the book, Portuguese
Homestyle Cooking. The book gives an overview
of the centuries old cultural influences on Portugals
cuisine. It describes the ingredients common to
Mediterranean countries and essential to Portuguese
cuisine including olive oil, onions, bay leaves,
garlic, fresh coriander, paprika, chili peppers
and red sweet peppers.
abundant use of legumes and leafy greens in its
hearty soups and stews. The unusual combinations
of meat and shellfish. The wine and garlic marinated
casseroles. The simple seafood preparations. Luscious
egg-sweet desserts. Fresh herb bread. It is all
part of the rich and tasty tapestry that the author,
a passionate Portuguese cook, dishes up in this
find out more about the book and to order online
harvested carrots make this a truly wonderful
dish that is easy-to-make and is loaded with vitamin
A. It’s perfect in the fall and especially as
a first course dish for Thanksgiving. It is unique
because it is unusual to have a straight-forward
puréed soup in Portuguese cooking that does not
require other ingredients to give it additional
tablespoons olive oil
1 small onion, coarsely chopped (about 1/2 cup)
1 clove garlic, left whole
1/4 cup peeled, seeded, and coarsely chopped
1 pound carrots, peeled, roughly chopped
1 medium white sweet potato, peeled and roughly
chopped into 1-inch pieces (about 1 cup)
1 cup peeled and roughly chopped yellow turnip
4 cups water
1 tablespoon coarse salt or to taste
1/8 teaspoon white pepper
2 tablespoons of the oil in a 4-quart stockpot
over medium-high heat.
and sauté the onion until lightly golden.
in the garlic and tomato.
the heat to medium-low. Cover and continue cooking
until the tomato is soft and partially dissolved,
about 15 minutes.
in the carrots, sweet potato, and turnip.
in the water, cover, and bring to a boil over
medium-high heat. Reduce the heat and simmer
until the vegetables are very tender, about
30 to 40 minutes.
the pot from the heat and purée the soup.
in the remaining oil and season with salt and
the soup back to a boil, reduce the heat, and
simmer for 2 more minutes and serve.
For entertaining or special occasions, I steer
away from tradition and dress this dish up with
a drizzle of heavy cream.
When you stir in the remaining oil (penultimate
step), add 3/4 pound fresh spinach, coarsely chopped.
Simmer for 5 minutes until the spinach is just
2000 Ana Patuleia Ortins