Soup
I used to get tortilla soup from a restaurant in Texas. When I moved away, I had to recreate it. This one is a chicken broth base vs the red base that most tortilla soups.
My friend Rebecca Yarbrough gave me this recipe and it was really good. Can be frozen.
You can go a couple of different directions with this recipe, depending on how long you simmer it for at the end. The longer the simmer, the saucier and less soupy it will be. It’s a matter of preference though. It’s pretty wonderful either way.
INGREDIENTS 1 lb dry of Great Northern beans—(cooked) 3-4 quarts of stock (I use chicken for ham soup because I am a heathen) 2-3 lbs of smoked ham hocks or shanks 2 teaspoons Italian seasoning (I know, right?) 1/3 cup Sake (Not being pretentious, I was out of white wine and this was great.) 2…
Ingredients: 48 ounces chicken/bone broth (I like the bone) Salt to taste (For soups, I often salt with chicken base paste.) 1/2 cup white wine 1/4 cup olive oil 2 medium onions, roughly chopped 4 medium carrots, chopped 4 stalks of celery, chopped 3 avocados, cubed 2 large poblano peppers 3 chicken breasts, pounded flat chopped cilantro…
1 pound ground beef (or turkey) 1 onion 2 garlic cloves, minced 1 tablespoon cumin 1 teaspoon chili powder (Kevin used taco seasoning) 8 ounces cream cheese 2 10-ounce cans of Rotel tomatoes (Kevin used diced fresh tomatoes and chopped up a poblano pepper) 2 cans of beef broth (we used chicken broth) Brown meat…
Ingredients: 2 tablespoons of chicken base paste (you can use salt instead, but start with 1 tablespoon and test it first) 4-5 cloves of garlic — chopped A handful of fresh basil leaves — about 2-3 tablespoons compressed — torn 1 tablespoon of fresh ginger — peeled and chopped 1½ cups of cooked chickpeas 2…
Ingredients: Six 6.5 oz. cans of chopped clams, drain and reserve liquid Three pints (one and a half quarts) chicken stock Two 13.5 oz. cans of low-fat coconut milk One 1/2 pint of heavy cream (Seem schizophrenic to use low-fat coconut milk and heavy cream? Maybe it is. But the end result is a soup…
3 cups Carrot Juice 1 ripe Avocado 2 Tbsp. Agave Nectar (or honey) 1 Tbsp. Ginger, minced 1/4 tsp. ground Cayenne Pepper 1/4 tsp. Sea Salt 1/2 cup Coconut Meat, optional 2 Tbsp. Avocado or Olive Oil, for garnish 2 Tbsp. Fresh Cilantro, chopped, for garnish Puree the first seven ingredients in a blender until…