Brazilian Soup (Soupe à la Brésilienne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 g mixed vegetables (as for Peasant Soup)
- 3 small tomatoes, peeled, pressed, and chopped
- 1.5 L ordinary consommé (light meat stock)
- 4 dL black bean purée
- 3 tbsp poached rice, kept in whole grains
Instructions
- Stew the mixed vegetables in butter over gentle heat. After they are softened, add the chopped tomatoes. Pour in the consommé and simmer gently. Just before serving, bind the soup with the black bean purée, stirring to incorporate smoothly. Finish with the garnish of whole-grain poached rice.