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BettyG
Soups
Mexican
Azteca Soup
2 tablespoons Olive oil
1 tablespoon garlic, chopped
2 onions, chopped
2 stalks celery, chopped
1 jalapeno pepper, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 28-ounce can tomatoes, cut and drained, with juice reserved
1/2 cup corn (preferably fresh)
1 tablespoon basil, sliced into thin ribbons
4 cups beef or vegetable stock
1 avocado, chopped
2 teaspoons lime juice
Garnish: nacho chips, sour cream, and basil shreds
In a medium saucepan, saute garlic, onions, jalapeno pepper and celery
in the Olive oil for about 5 minutes.
Add tomato pieces, chili powder and cumin, and cook down over medium
heat for about 10 minutes, stirring often.
Add corn, basil, reserved tomato juice, and stock, bring to a boil, then
reduce heat and simmer 15 minutes.
When ready to serve, remove soup from heat and stir in the lime juice
and avocado.
Break several nacho chips into each bowl, ladle in the soup, then top
each with a spoonful of sour cream.
Toss on a few basil shreds and stick a nacho chip on top.
Serve immediately.
Australian Curried Pumpkin Soup
1 tablespoon oil
2 onions, chopped
2 cloves garlic, chopped
Optional but recommended: 2-3 teaspoons curry
2 pounds pumpkin, peeled and chopped into medium pieces
chicken or vegetable stock to cover (4 cups or so)
salt and white pepper to taste
Garnish: Splashes of cream, chopped chives, and finely chopped parsley
Heat the oil in a large saucepan, then stir in the onions and garlic.
Ffry over medium heat until they are soft.
Stir in the curry, and keep stirring for about a minute.
Pour in the stock, add the pumpkin, and bring to a boil.
Reduce heat to low, cover, and let cook until the pumpkin is very tender
(15-20 minutes).
Puree in a blender, solids first, return to the pan, and season to taste.
When ready to serve, ladle into soup bowls, splash each with cream and
sprinkle with chives and parsley
Thai Corn and Crab Soup
(Kaeng Poo Kab Kao Phod)
2 tablespoons peanut oil
2 garlic cloves, minced
2 shallots, minced
3 cups chicken stock
1 and 1/2 tablespoons fish sauce
(sold as Nam Pla or as the Vietnamese Nuoc Mam)
1/2 pound crabmeat (shrimp can be substituted, or scallops)
1 16-ounce can of creamed corn
1 large egg, beaten with 1/2 teaspoon salt
dash of white pepper
Garnish: cilantro leaves
Heat the oil in a large saucepan over high heat, add garlic and shallots.
Fry until fragrant.
Pour in chicken stock, fish sauce, crab (or other seafood) and creamed corn.
Stir to a boil, then reduce to a simmer and let cook for a minute or two.
Meantime, beat the egg with the salt, then drip into the soup, covering the
surface.
Leave for a bit, then gently stir, forming ribbons of egg in the soup liquid.
Season to taste with salt and fish sauce.
Stir in white pepper.
Then ladle into a bowls and top with a design of whole cilantro leaves.
Trinidad Black Bean Soup
(Sopa de Frijoles Negros)
2 cups black beans, dried
1/2 pound corned beef
2 onions,chopped
2 cloves garlic, minced
2 sprigs parsley
1/2 teaspoon dried thyme
2 stalks celery
4 green onions, chopped
bay leaf
6 cups beef stock
salt and pepper to taste
Soak beans overnight in cold water.
Drain, discarding water and put beans in a large saucepan with the hunk of
corned beef, onion, garlic, parsley, thyme, celery, green onions, bay leaf,
beef stock and pepper.
Bring to a boil, reduce heat, cover, and simmer for about 2 hours, until
beans are very tender.
Remove from heat.
Discard bay leaf, fish out the corned beef hunk and set aside.
Lightly puree the soup, then return to the saucepan.
Adjust seasoning.
Shred the corned beef and stir in.
When you're ready to serve, ladle into bowls, lace with the lime juice
and top with the lime curl.
Serve immediately.
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