📝 About This Recipe
Hailing from the misty highlands of Southern Brazil, this velvety Sopa de Pinhão celebrates the Araucária pine nut, a seasonal treasure with a unique, starchy texture and chestnut-like sweetness. This recipe transforms the rugged pinhão into a sophisticated, creamy bisque-style soup enriched with smoky bacon and aromatic herbs. It is the ultimate comfort food for a cold winter night, offering a taste of authentic Brazilian mountain culture in every spoonful.
🥗 Ingredients
The Star Ingredient
- 500 grams Pinhão (Brazilian Pine Nuts) (cooked, peeled, and woody ends removed)
The Flavor Base
- 150 grams Smoked Bacon (finely diced)
- 1 link Calabresa Sausage (diced into small cubes)
- 1 large Yellow Onion (finely chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Extra Virgin Olive Oil
The Liquid and Aromatics
- 1.5 liters Beef or Vegetable Broth (hot, preferably homemade)
- 200 ml Heavy Cream (room temperature)
- 1/2 cup Dry White Wine (optional, for deglazing)
- 1 piece Bay Leaf
- 2 sprigs Fresh Thyme
- Salt and Freshly Cracked Black Pepper (to taste)
- 1/4 teaspoon Nutmeg (freshly grated)
For Garnish
- 1/4 cup Fresh Parsley and Chives (finely chopped (Cheiro-Verde))
- 1/2 cup Reserved Pinhão (sliced into rounds)
- Parmesan Cheese (freshly grated for topping)
👨🍳 Instructions
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1
Begin by preparing the pinhão. If starting from raw, boil them in a pressure cooker with water and salt for 40 minutes. Peel them while still warm, as the skins harden when cold.
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2
Separate about 1/2 cup of the cooked pinhão and slice them into thin rounds; set these aside for the final garnish and texture.
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3
Place the remaining pinhão in a blender or food processor with 2 cups of the warm broth. Pulse until you achieve a thick, slightly chunky puree. For a smoother soup, blend longer.
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4
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until the fat renders and the bacon is crispy.
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5
Add the diced calabresa sausage to the pot. Sauté for 3-4 minutes until browned and fragrant.
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6
Stir in the butter, then add the chopped onion. Sauté until the onion is translucent and beginning to caramelize, about 5-6 minutes.
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7
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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8
Pour in the white wine (if using) to deglaze the pan, scraping up all the brown bits (fond) from the bottom of the pot with a wooden spoon.
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9
Pour the pinhão puree into the pot, followed by the remaining broth, the bay leaf, and the thyme sprigs.
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10
Lower the heat to medium-low and simmer for 15-20 minutes, stirring occasionally to prevent the starch from sticking to the bottom.
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11
Stir in the heavy cream and the reserved sliced pinhão. Simmer for another 5 minutes to meld the flavors together.
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12
Season with salt, black pepper, and freshly grated nutmeg. Taste and adjust seasoning as needed (be mindful of the saltiness from the bacon and sausage).
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13
Remove the bay leaf and thyme stems before serving.
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14
Ladle the hot soup into bowls and garnish generously with the fresh herbs and a sprinkle of parmesan cheese.
💡 Chef's Tips
If you cannot find pinhão, roasted chestnuts are the best substitute for a similar flavor and texture. To peel pinhão easily, use a specialized pinhão cracker or squeeze the base of the nut with a pair of pliers while still hot. For a vegetarian version, omit the bacon and sausage and use smoked paprika to replicate the smoky depth. Always blend the pinhão with warm broth, not cold, to ensure a smoother emulsification of the starches. If the soup becomes too thick upon standing, thin it out with a splash of hot milk or extra broth.
🍽️ Serving Suggestions
Serve with crusty sourdough bread or Brazilian 'Pão de Queijo' for dipping. A full-bodied red wine like a Malbec or a Brazilian Merlot pairs beautifully with the earthiness of the soup. Top with a swirl of high-quality extra virgin olive oil just before serving for added richness. A side of bitter greens, like sautéed kale with garlic, provides a nice contrast to the creamy soup. For an extra crunch, add homemade garlic croutons on top.