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.


Pam said...

I could really go for this and want to try it. Room temp and not cold, works for me. Anchos are great and I like that this is not green. It's warm and inviting and I want dinner at your house!!!

Pam said...

The color is warm and inviting...

Shu Han said...

"regardless of color, creed, race, religion or sexual preference." hahaha, indeed, I have no issues with the colour at all as long as it tastes delicious!

Chris said...

Is green enchilada sauce the same as salsa verde? I haven't seen canned green sauce around here but I have a great recipe for salsa verde. Or I could use my normal enchilada sauce and swap out tomatillo for tomato.

Jenn said...

Ooohhh.. that actually sounds really good! I love the addition of the anchos.. they are quickly becoming one of my favorite chiles!

Rebecca Subbiah said...

love the way your described it looks fab

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