Ingredients:

200g (7.05 oz) potatoes

200g carrots

200g zucchini

200g arracacha

100g (3.52 oz) muscles

1 onion

1 tablespoon chopped celery

1 tablespoon chopped leek

3l (0.79 gallons) water

Salt

Preparation method:

Cut the vegetables into cubes. Take all of the ingredients to a pan until they cook. Remove the meat and blend what’s left. Serve hot.

Yields 4 servings.

Sopa de legumes

Ingredients:

1 kg (2.2 lbs) potatoes

1l (0.26 gallons) water

2 meat bouillon cubes

2 glasses of milk

3 tablespoons butter

cornstarch

Preparation method:

Boil the water and add the bouillon cubes. Add potatoes, milk and butter over high heat and stir. Once it is ready, blend this broth and return to the oven. Thicken it with cornstarch to taste.

Sopa de Batata

Photo Credit: bucklava

Photo Credit: Ricardo Cobra

To celebrate that finally the winter has come to this country.

Ingredients:

1l (0.26 gallon) milk

½ l (0.13 gallons) water

1 chicken bouillon cube

2 tablespoons butter

Chopped onion, to taste

1 jar chopped heart of palm

1 tablespoon cornstarch

Preparation method:

Braise the onion in half the amount of butter, and boil the water adding the chicken bouillon cube. Once the chicken broth is ready, add the milk, the braised onion and the chopped heart of palm, and cook over medium heat.

When everything is mixed, add the cornstarch and serve.

Variation: serve in earthen bowls, sprinkled with grated cheese, and brown it over medium heat for 5 minutes.

Sopa de Palmito