SOPA DE CAPELETTI | Sopas e Cremes

Winter is here, and with it a selection of soups and creams perfect for the season. To start, a gaucho classic: Capeletti Soup. RECIPE Ingredients: 600g chicken (you can use wings, feet, or even breast for the anolini stuffing) 2 tablespoons olive oil 2 carrots 1 large onion 2 bay leaves ½ bunch parsley 1 tablespoon dried herbs (such as rosemary, thyme, marjoram) salt black pepper Preparation: In a large pot, brown the meat in olive oil. Set aside while you sauté the vegetables, cut into large pieces (including the parsley stems). Add everything to the pot and cover with 3 liters of room-temperature water. Simmer over low heat for 1 hour. Strain through a sieve into another pot, straining out all the solids. Season with salt and pepper. Heat to a boil and add two cups of agnolini or capeletti and cook until al dente. Turn off the heat and serve with chopped parsley and grated cheese. ************ TECHNICAL INFORMATION Script and Presentation: Isadora Becker Production Director: Maria Eduarda Caldeira Brino Director of Photography: Marcelo Ostrovski Bevilacqua Editing and Post-Graduation: Fillipe Barros Communications and Projects: Daniela Ribeiro ************ Isa on other social media: @gastronomismo @isadoring ________________ Book "Cinema Sweets": Look for it in used bookstores or buy it from small bookstores! E-book "Cinema Sweets": Available on Amazon. ________________ Contact: [email protected]