Don't let the World Cup sneak up on you without a few recipes from My Rio de Janiero, by renowned cook and author Leticia Moreinos Schwartz. A follow-up to her first book, The Brazilian Kitchen, My Rio de Janiero explores the city's diverse cuisine by neighborhood. First up: a hearty and easy-to-make soup perfect for brunch. Or anytime.

This soup, a dish with a Portuguese influence, is one I can always rely on, as most of the ingredients will already be at hand at my house. I eat this soup at Alfaia, where they make it with water rather than stock, giving the garlic the duty of flavoring the broth, but I find that chicken stock elevates it to a whole new level, making for a rich, full, fragrantly deep soup with a flavor that can only come from a good stock. Then there is the cilantro, which is one of the most commonly used herbs in Brazil. If you’re not a fan of cilantro, you can substitute the same amount of parsley leaves or 2 cups shredded collard greens.

Reprinted with permission from My Rio De Janeiro