Saturday, July 21, 2012
Soup Storm 'Cinco'
This was supposed to be a green gazpacho, and it was until I added the dried ancho chiles I buzzed up in my spice grinder. No matter, it tasted exactly the way it was supposed to regardless of color, creed, race, religion or sexual preference. The flavor here was marvelous and next to impossible to describe. I'll just list what went into it and the briefest of steps to completion.
Mexican inspired soup storm soup
2 Tbs vegetable oil
1/2 yellow onion, chopped
1/2 jalapeno, seeded and chopped
1 serrano chile seeded and chopped
2 cloves garlic, chopped fine
salt and pepper to taste
28 oz can green enchilada sauce
2 cups chicken stock
2 dried ancho chiles, seeds removed and then ground to a powder
homemade ricotta cheese
Heat the oil in a large skillet or medium soup pot. Saute onion, jalapeno, serrano, garlic and salt and pepper for about 5 minutes. Place in food processor with 1/4 cup stock. Puree.
Put the enchilada sauce, chicken stock, dried ancho chiles and the puree into the pot and heat to a simmer. Remove from heat and allow to cool to room temperature, at which temperature you will serve it. Garnish with ricotta or sour cream and cilantro and serve in wide soup bowls.
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