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| Avocado Soup with Corn and Tomato Garnish |
Most avocado soup recipes are "guacomole/guacamole (pureed) with chicken stock" at room temperature, then chilled. Or a chilled soup with chunks of avocado added.
Heat oil in Dutch oven (covered pot) over low heat; add onions, garlic,
jalapenos, salt and pepper and cook, stirring, 10 minutes or until
translucent. Add avocados and stock and bring to the simmer. Simmer 15
to 20 minutes or until avocados are soft. Add cream, being back to a
simmer, then puree with immersion blender until very smooth. Stir in
cilantro (or 1/4 of a "motel-sized" bar of soap???) and lime and serve,
topped with corn and tomato garnish.
Yield: 4 to 6 servings
Corn and Tomato Garnish:
Stir together corn kernels with all other ingredients in a small bowl.
Serve 2 spoonfuls on top of Avocado Soup.
From: Chile Head Mailing List
Posted By: Art Pierce, pierces@cruzio.com
Post Date: Sun, 22 Nov 1998
| Avocado Soup (with minced ginger)+ Radish Garnish and Cilantro Cream Garnish |
Heat the avocado oil (or two tablespoons of the olive oil) in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the avocados in half and seed and peel them. Chop the avocados, toss them with the juice of 1 lime and place about half the avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours.
Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls.
Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes.
Yield: 4 to 6 servings
Radish Garnish
Cilantro Cream Garnish
From: Chile Head Mailing List
Posted By: Art Pierce, pierces@cruzio.com
Post Date: Sun, 22 Nov 1998
| Avocado Soup (West Africa) |
Peel the avocados and mash them in a food processor or blender until they are a smooth paste. Add the paste to the
chicken broth, stirring well so the soup is homogeneous. Add the remaining ingredients, mix thoroughly, and chill
in the refrigerator for at least one hour before serving. Garnish with fresh chives and diced avocado bits and serve cold.
Note: adjust pepper heat to taste. I've also used a very small amount of wasabe paste to liven this up too.
From: Chile Head Mailing List
Posted By: Scott Peterson, scottp4@ibm.net
Post Date: Mon, 23 Nov 1998
| Brazilian Black Bean Soup |
Make this soup as feisty as you like; it's easy to temper the heat by adjusting the amount of chiles. A topping of cheese or sour cream & a float of rum help soothe the fire of the brew. Serve as a first course or as a luncheon or light supper entree.
Sort & rinse beans, then soak overnight in water to cover. (Or place in a large saucepan & add water to cover;
bring to a boil. Remove from heat, cover & let stand 1 hour. Simmer 1 1/2 hours, then proceed with recipe.)
Drain beans; place in a large saucepan & add 8 cups of cold water, ham, ham bone (if desired), garlic, salt,
diced onions, chile & lime juice. Bring to a boil; reduce heat, cover & simmer 2 hours or until beans are tender
& soup is thick. Taste & adjust seasonings. To serve, remove ham bone, if used. Lace soup with rum; spoon into
bowls & top with green onions, cheese or sour cream & lime wedges if desired.
Makes 4 to 6 servings.
Note: USE JAMAICAN RUM!!!! It definitely adds that certain something to make this dish memorable!!
From: "Hotter Than Hell" by Jane Butel Book Details at:
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Tue, 31 Mar 98
| Chicken & Green Chile Soup With Tamale Dumplings |
Soup:
Dumplings:Soup:
Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min. Add broth, tomatoes, tomatillos and
roasted chiles. Bring to a boil, reduce heat to low and add basil. Simmer ~10 minutes.
Dumplings:
In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil. Sift in masa harina and stir with a wooden spoon until the mixture pulls
away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes. Stir in chile powder and remove from heat.
Beat in egg and egg white. Fold in corn. With wet hands, form the dough into 16 dumplings.
Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes. Add chicken and simmer until heated through.
Add salt and pepper to taste.
(This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)
Makes 8 cups, serves 8
185 cal per serving, 8 g fat (1 g sat fat), 217 mg sodium, 48 mg cholesterol)
From: (Eating Well, January/February, 1996)
Posted By:Owl
Post Date: 15 Jan 1998
| Chicken Tortilla Soup |
Bring the chicken stock to boil and add the chicken. Cook for 5 minutes and skim the top. Add vegetables and cook for 10 or more minutes.
Chop the cilantro and oregano, reserving 4 sprigs of cilantro for garnish. Add the fresh herbs at
the last minute and serve, garnishing the bowls with a sprig of cilantro and two chips.
Makes 4 servings.
Nutritional Analysis Per Serving: Calories, 133; Cholesterol, 23 mg; Fat, 3.7 g; Fiber, 2 g; Sodium, 132 mg. Percent calories from fat: 25%.
Origin: The Green House
Recipe provided by:Arizona Edu. Recipes
Posted By: ???
| Chipotle Chicken Soup |
In a heavy skillet, heat olive oil and sauté onion and garlic until onion is translucent.
Add tomato and cook over low heat for about 5 minutes. In a separate large saucepan, bring broth to
a boil. Add chicken, sautéed vegetables, pepper, chilies, beans, and cilantro. Reduce heat and
simmer 10 minutes, adding extra broth if necessary. If desired stir in avocado, rice, or tortilla chips
and serve in warmed bowls. Garnish with lemon slices.
Serves 8
From: Prevention Magazine January 1997
Posted By:
Post Date:
| Cream of Broccoli Soup, Caliente |
So smooth & flavorful, this basic soup is versatile, too -- it can be made with almost any green vegetable ( you might try asparagus, spinach, Swiss chard or zucchini). The "caliente" character comes from fresh green chiles; use 1 or more, to make the soup as tame or zesty as you wish. For the best, most special flavor in this & other soups, use homemade broth. You'll get the richest taste if you "recycle" your broth: after stewing a chicken, store the broth in the freezer until you're ready to cook another bird. Then use it again, adding extra flavor with vegetables & herbs... & again, freeze until the next use.
Place broth in a medium, heavy saucepan. Add broccoli, cover & bring to a simmer. Meanwhile, melt butter in a
small skillet, add onion & cook until lightly browned. Add onions to the broccoli - broth mixture, cover & simmer
about 30 minutes or until onion is very soft. While mixture is still hot, process in a food processor or blender
until smoothly pureed. (Be careful not to scald yourself!!!) Add jalapenos or serranos, taste & adjust seasonings,
adding salt if desired. Return soup to pan & place over very low heat. Beat cream & egg yolks together; pour into
soup in a very thin stream, stirring constantly. Cook, stirring, until soup coats a wooden spoon in a fine film; do
not let soup come to a boil, as it may curdle. Immediately pour soup into soup cups, sprinkle with red chiles &
serve piping hot.
Makes 4 servings.
NOTES : To make 2 cups of double strength broth from canned broth start with 4 cups broth in a saucepan, bring to a simmer & let simmer uncovered until reduced to 2 cups of broth.
From: "Hotter Than Hell" by Jane Butel.
Book Details at:
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Tue, Mar 31 1998
| Crockpot Butterbean Stew |
Here's a lima bean stew that came out just about perfect and intensely fragrant--one of those happy accidents. All amounts are approximate, but try it this way before doing extensive doctoring, would be my suggestion; you won't be sorry, I promise.
Put everything but the Maggi, rice and salt in a crockpot (salt makes
beans get tender much slower.) Cook on "high" till the beans are tender
and the smell is driving you crazy; 20-30 min. before ready to serve,
add rice, salt and Maggi.
Makes maybe five or six big bowls.
From:(Rain) Via:Chile Head Mailing List
Posted By: rain@wwbbs.otherside.com (Rain)
Post Date: Fri, 23 Oct 1998
| Dorotea's Tortilla Soup |
In a Dutch oven or large pot, saute garlic, onion and chopped jalapeno in olive oil until onion is soft. Add chicken broth, Rotel tomatoes and chiles, chopped or shredded chicken, water, wine, oregano and red chile powder. Bring to a boil, reduce heat, cover and simmer 20 minutes.
While broth simmers, bake tortilla strips on a cookie sheet at 350 degrees for about 7 minutes, or until crisp, but not brown. Remove strips from cookie sheet when done and set aside to cool. After soup has simmered 20 minutes, skim off 1/3 cup broth into a glass measuring cup, add the 2 Tbsp. flour to the measuring cup of broth, stir until smooth and return the broth/flour mixture to the soup. Bring the soup back to a boil then turn heat back to low after it boils.
To serve: place tortilla strips in the bottom of two soup bowls, cover strips with soup mixture, and garnish with your choice of cilantro leaves, fresh serrano pepper, shredded cheese and sour cream. Makes two generous servings. Can be doubled.
Note to Chile-Heads: You can certainly up the quantities of jalapeno, serrano and red chile powder. If I could get the HOT Rotel mixture here in Michigan, I would have used it. Enjoy!
From: Dorothy Sheets. Via:Chile Head Mailing List
Posted By: Dorothy Sheets, dsheets@ameritech.net
Post Date: Wed, 07 Oct 1998
| Green Chile Chicken Chowder |
In large stainless steel, enamel or other nonreactive stock pot, add chickens, leeks, carrots, red onions, bay leaves and parsley. Cover with water and simmer until chickens are cooked through.
Remove chickens from pot and let cool. Continue cooking stock until it is reduced by one-fourth of the original volume. Remove half of the stock and reserve.
To the other half of the stock, add potatoes, cream and spices. Start it cooking. Do not season with salt and pepper at this time.
Pull meat and skin from bones of the chicken. Leave meat in chunks as you pulled it from the chicken. Do not dice chicken or it may shred as it is cooked more.
Place bones and half of the skin back into the reserved cooking liquid. Place it over medium heat. Let it cook until potatoes cooking in other pot are just tender.
Strain bone-stock mixture through a chinoise or fine strainer. Combine with this stock with potato-cream-stock mixture. Place poblanos into pot.
Cook on a slow simmer until all vegetables are semisoft. Add cilantro, salt and pepper to taste. Bring to a slow rolling boil, reduce heat and simmer for 10 minutes.
Finish soup by preparing a lightly seasoned roux. Melt 1/2 pound butter and gradually add 1/2 pound (slightly less than 1 cup) flour. Cook about 1
to 2 minutes, stirring. Add to soup and mix well.
Serve soup in a shallow bowl and garnish with a sprig of cilantro.
From: Local Paper: Billings, MT chefs in a "Chicken Soup Cookout".
Posted By: Chateau Stripmine
Post Date: Tue, 7 Oct 1997
| Grilled Tomato and Chipotle Chicken Soup |
Rehydrate the chiles in very hot water for 20 minutes, or until they are soft. Place the chiles in a blender or food processor with a
little of the broth, and puree until smooth.
Grill the tomatoes over an open fire or roast them in the oven until they are blackened. Remove the skins.
Heat the oil in a sauce pot and sauté the onion and chicken until the onions are transparent. Add the tomatoes and simmer over
low heat until the tomatoes have broken down.
Add the chile puree, lime juice, and chicken broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is
tender.
Add the cilantro and serve.
Yield: 6 to 8 servings
Heat Scale: Medium
From: Chef Bill Gragg of the Assets Bar and Grill in Albuquerque
Posted By:
Post Date:
| Heavenly Corn Soup |
INSTRUCTIONS:
Melt the butter in a heavy 3- quart pot. Add the garlic and onion and gently cook until softened, about 5 minutes.
Do not brown. Stir in the grated corn, any corn juices from the bottom of the bowl, and the milk. Simmer very gently, stirring
frequently, for 15 minutes. Add the cream and salt.
Garnish with cilantro and tomato. Or drizzle with the Red Pepper Puree and/or Cilantro Cream for a special occasion. (Place the purees in plastic squeeze bottles for easy drizzling.)
Red Pepper Puree: Roast the bell pepper over a gas burner until blackened. Place in a small paper bag, twist shut and let steam for
10 minutes. Remove the pepper and scrape off the blackened skin. Core and seed the pepper. Puree in a blender with the jalapeno,
garlic, salt and water. Cilantro Cream: Combine the cilantro, garlic, sour cream and salt in a blender and puree.
Serves 6. Note: Or use a Mancini brand fire-roasted red jalapeno.(This product is sold in 12- ounce jars.)
PER SERVING: 265 calories, 8 g protein, 26 g carbohydrate, 16 g fat (9 g saturated), 46 mg cholesterol, 614 mg sodium, 5 g fiber.
Origin: "Lean Bean Cuisine" by Jay Solomon
Posted By: Bob Batson
Post Date: Mon, 15 Sep 1997
| Hominy soup with pork and lime (Pozole con Puerco y Lima) |
Place above ingredients into an iron skillet or dutch oven, gently cook until onion is transparent and pork has cooked through. Drain off fat, if any. To a dutch oven or large stockpot add:
Heat through and simmer until flavors have blended. With limes, be careful how much salt you use- maybe add at the end of cooking. Garnish bowls of this soup with chopped cilantro and a lime wedge. This recipe will serve many people- at least a platoon!
From: Steven L. thomas
Posted By: Steven L. thomas
Post Date: Thu, 2 Apr 1998
| Jamaican Red Pea Soup |
Cook beans in water on medium heat for 45 minutes. Drain, reserving 5 cups of the liquid and set aside. Saute onions, green pepper, and garlic
in oil for 7 minutes. Add beans, cooking liquid and remaining ingredients except salt. Simmer for 1 - 1 1/2 hours on low. Add salt to taste.
serves 8
Origin: "Lean Bean Cuisine" by Jay Solomon
Posted By: Bob Batson
Post Date: Mon, 15 Sep 1997
| Linda McCartney's Avocado and Green Chile Soup |
Cut the avocados in half and remove the pits. Scoop out the avocado
pulp and puree in a blender. Add the remaining ingredients except
garnish to the blender and puree until evenly smooth. Pour the
mixture into a serving bowl, garnish, and serve immediately.
Preparation time: 10 minutes
From: Home Cooking - by Linda McCartney and Peter Cox
Posted By: rain@wwbbs.otherside.com (Rain)
Post Date: Sat, 21 Nov 1998
| Lynn's Malawgatany Soup |
Lynn's Malawgatany, also called "Rasam" (pronounced RUSSUM) in some parts of India, is an excellent tonic for the winter flu and cold season! If you don't have all day to stand by the soup pot - and who does at this time of year?! - this is a perfect crockpot recipe.
1. Heat the oil in a large stockpot and quickly saute onions, garlic.
2. Add all other chopped vegables, including the optional habanero, and saute. If you are using potatoes do NOT add them at this point.
3. Add chopped tomatoes and heat for approximately 10 minutes.
4. Mix all spices into vegetable mixture.
5. Add water to soup pot and bring to boil. Simmer for approximately 4 hours.
6. Serve with garlic bread.
Notes: If you are using diced potatoes, add them during the last hour of cooking so that they do not become too soft. To use this recipe in the crockpot, follow instructions through step 4, then pour all ingredients into crockpot, add water and stir. Heat on lowest setting for at least 8 hours.
From: Lynn Callaly Ozark, IL
Posted By:Coyote Moon's Hot Spicy Recipe of the Month
Post Date: 1/10/98
| Mexican Avocado Soup |
(1) Peel and pit avocado. Cut into 1-inch pieces. Puree in blender or processor until smooth. Transfer to bowl.
(2) Add all remaining ingredients and mix well. Adjust seasonings. Cover bowl tightly and chill until very cold.
(3) Float a handful of chips on top of each serving.
**You will notice that this is similar to Rain's (Linda's) recipe.
From: Chile Head Mailing List
Posted By: Myron Menaker, myronm@bellsouth.net
Post Date: Sat, 21 Nov 1998
| Mike's potato soup (a la Doug Irvine) |
CLEAN the leeks, then cut into rounds. Put the oil in a pot large enough to take the chicken stock plus all the rest, and add the leeks and the garlic, cook for about five minutes until it is wilted, then add the cumin and the oregano. Turn up heat and add the chicken stock and the potatoes and the chiles, bring to a boil and cook at simmer for about 45 minutes. Taste for seasoning, add freshly ground black pepper and either Calvins or Jim's or some other hot pepper flakes or powder or whatever you have that gives you heat....this is terrific soup, it was when I did Mike's version, and it is now with mine. Hey. Michael, try it and let me know which one is better! Cheers, Doug in BC Notice the lack of salt....add your own to taste
From:Doug Irvine / Mike Bowers Via:Chile Head Mailing List
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 16 Oct 1998
| Neopolitan Cauliflower Soup |
Someone on the list was looking for veggie recipes. Here's one I modified, originally called Neopolitan Cauliflower Soup, but transformed by me into a CH wonder. Trust me, you don't have to be a veghead to enjoy it. Even more tasty when made with organic ingredients, but the real secret is to use really, really good olive oil.
Rinse the cauliflower and trim coarsely. Place in a large bowl with vinegar and stir to further clean the cauliflower.
Meanwhile, heat a large saucepan of salted water to boiling and heat the vegetable/faux-chicken stock. Put cauliflower into the boiling water, return to a boil and cook over a moderately high heat until just tender, about 4 minutes. Drain the cauliflower thoroughly.
Toss the cauliflower into the bowl that held the water/vinegar cleansing mixture and set aside. Once saucepan has cooled, pour in olive oil. Heat over medium-low heat and then drop in minced garlic. Cook garlic for about 3 minutes, till golden. Then toss in boiled cauliflower, habs and peccorino. Cook, stirring and slicing up the cauliflower further, for about 5 minutes.
Pour in heated broth, and add salt, pepper, Calvin's, paprika and parsley. Heat, then remove from heat and blend like a mofo. I use a handblender, but whatever works for you is okay. Point is, when you beat the heck out of the cauliflower, you get a nice creamy consistency without having to add milk or cream (bonus for vegans).
Heat through and serve. Top with lots of Italian pecorino and you'll be one happy camper. Add some tasty crusty white bread (we ain't talkin' Wonderbread here, folks) and you'll be plotting a move to Italy. FWIW, this soup keeps in my fridge for up to a week.
From: Chile Head Mailing List
Posted By: Edmiston , edmiston@wardpress.com
Post Date: Sun, 10 May 1998
| New Mexican Succotash Chowder |
First you make a roux. (I love saying that.) Medium brown.
For the soup:Sautee onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft. Add stock, potatoes, spices and simmer for 20
minutes. Add lima beans, corn and milk. Return to low simmer for10 minutes. Whisk in roux.
serves 8
Origin: "Lean Bean Cuisine" by Jay Solomon
Posted By: Kit Anderson
Post Date: Fri, 26 Sep 1997
| Potato Soup with Green Chiles |
Heat oil in 2 qt saucepan, add onion and garlic, cover, cook over low heat until the onion wilts (about 5 min). Turn up the heat to medium, uncover, and add cumin and pepper. When the onion starts to brown (2 min?), add the rest of the ingredients, bring to a boil and simmer for 45 minutes.
Serves about 4
Options:Add some chopped jalapenos with the green chiles for more heat. Top with chopped cilantro and/or shredded cheese. Add 1/2 C sour cream and stir well just before serving.
Origin:
Posted By: ???
| Pumpkin Soup |
Here's a pumpkin soup that ya'll are gonna love...and it's a much better use of pumpkin than that sweet marshmellow thing that we so often do for the holidays.
The method:Peel and cube potatoes and pumpkin into equal sized chunks heat some olive oil in a big pot and add the onion and garlic - saute a few minutes Add the chicken stock, potatoes and pumpkin meat, bring to a boil, reduce reat, add the scotch bonnet and spices of you choice. Cook over low heat, just simmering, for maybe two hours until the potatoes and pumpkin are mushy. Remove the scotch bonnet and bay leaf if you used one.
Transfer the mixture, in batches, to a food processor and puree till smooth.
Return the mixture to the pot, reheat and adjust seasonings - I added a splash of cognac.
Be forewarned that if you actually do use a scotch bonnet or habanero chile, this is a pretty spicy soup, even if you discard the chile. You
might experiment by removing the chile earlier in the process; but mine was delicious!
Enjoy
From: Bill Williams
Posted By:Bill Williams
Post Date: Thu, 20 Nov 1997
| Pumpkin Coconut soup |
1. Grind garlic, shallots, shrimp paste, dried shrimps, lemon grass, green
chillies & salt into a paste
2. In a large saucepan, bring the chicken stock to the boil, add the ground paste & stir to dissolve.
3. Add the pumpkin & simmer for about 10-15 mins or until the pumkin is tender.
4. Stir in the coconut cream, then bring back to the simmer. Add the fish sauce, sugar & blAck pepper to taste.
5. Add the prawns & cook until they are heayted through. Serve garnished with the red chillies & basil.
From: Taste of ThailAnd by Kit Chan
Posted By: Paul Richards, paular@zoo.co.uk
Post Date: Wed, 28 Oct 1998
| Red Tomato and Red Chile Soup |
Melt 4 Tbl. of the butter in a medium saucepan over moderate-to-high heat. Add the potatoes and sauté them for about 5
minutes; then add the onions, bell pepper and chile pequin and sauté about 2 minutes more. Add the tomatoes and the chicken
stock. Bring the liquid to a boil, then reduce the heat and simmer, uncovered, until the vegetables are tender, about 25 minutes.
Transfer the contents of the pan to a processor and purée them. Return the purée to the saucepan and add the half-and-half,
salt, pepper, and the remaining butter. Stir the soup over moderate heat, just until the butter melts and the soup is hot. Sieve the
soup and serve it in heated bowls, garnished with sprigs of fresh dill.
Serves 6
From: MODERN SOUTHWEST CUISINE by John Rivera Sedlar, © 1986, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date: 2/2/98
| Roast Tomato with Curry Soup |
Place Tomatoes, Onions, and Garlic in a bowl and pour oil into bowl. Gently
toss vegetables to coat well with oil. Place vegetables on a sheet pan and
arrange them evenly. Place sheet pan into a 500° oven until dark brown or
just turning black then turn them so they are evenly browned. (don't worry if
the vegetables begin to turn black, this time it is good to overcook the
vegetables) Remove the sheet pan from the oven and place the vegetables in a
food processor or a pan and blend with a hand blender fitted with a blade.
The object is to puree the vegetables. As you puree the mixture add the
Kosher salt, the stock, and the red curry paste. The soup should be fairly
thick at this point so you may want to add more or less stock to suit your own
preferences. Place the mixture in a pan and heat thoroughly. This will help
to release the flavor of the curry. At this point the soup is ready to serve
or you can make it more elegant by straining it through a chinois (fine mesh
strainer) to remove the pulp. Serve hot with a lime wheel in the center and
drizzle with lime juice.
You may also want to try garnishing with cilantro, basil, parsley, finely
diced chiles, or come up with your own favorite garnish.
From: "Full Flavor Cooking with ChefChile".
Posted By: ChefChile, ChefChile@aol.com. Via: Chile Head Mailing List
Post Date: Fri, 3 Apr 1998
| Scotch Bonnet Soup |
Place the beef in a saucepan and pour in enough water to cover. Bring to the boil, before lowering the heat and simmering for 1 1/2 hours. In another pan place spinach, cover with water, add a teaspoon of salt and bring to the boil over a moderate heat. Cook for 10 minutes before draining. Blend to a puree. Add the Scotch Bonnet pepper, onions, garlic, thyme, spinach puree to the meat and season with salt and pepper. Pour over the meat stock and bring to a boil over a moderate heat before allowing to simmer for 20 minutes. Fry the okra in melted butter in a small frying pan until lightly browned. Add to soup. Remove from heat and allow to stand for five minutes before serving.
-- the orinigal recipe says the pepper should be removed before serving, serious Chili-Heads will no doubt diced the pepper and keep it a part of the soup.
From: Sainsbury's recipe on packet of Scotch Bonnets
Posted By:Graeme Caselton BSc(Open)
Post Date: Fri, 7 Jun 1996
| Senegalese Chicken Soup |
Directions:
Heat olive oil in stock or soup pot. Add onions and saute until
translucent. Add garlic and cook 2 minutes. Add curry, cayenne
and coriander and cook, stirring constantly and scraping pot
bottom, 2 more minutes (if mixture is too dry, add olive oil to
moisten).
Add 5 cups chicken stock, crushed tomatoes and tomato paste. Simmer for 30 minutes- do not boil. Stir often and scrape pot bottom with wooden spoon to avoid sticking. Add more stock to adjust soup consistency if desired. Add salt and pepper as needed.
Transfer 1/2 of soup to a blender or food processor (one with a good splash guard!) Add peanut butter and blend until well mixed, adding stock if too thick. Return blended soup to pot and stir to mix well. Add diced chicken and stir to distribute; cook about 15 minutes to allow chicken to absorb soup flavors. Add scallions, cook 5 more minutes, and serve. Garnish with crushed peanuts and chopped cilantro to taste.
NOTES:
1. The recipe specifies cayenne pepper. The brave (or those who don't have non-CH live-ins) might wish to substitute other powdered chiles
such as habanero or Calvin's powder. I'm thinking about using a mix of powdered hab and chipotle next time...
2. The recipe calls for smooth peanut butter, which I did use last night..However, I'm contemplating using
chunky next time, just for the change in consistency.
3. I served this with plain boiled white rice and ladled the soup over it, which makes it more sort of a
gumbo/stew dish. However, lunch today is the soup by itself...
From: Chile Head Mailing List
Posted By: Jonathan T. Smillie" jsmillie@protix.com
Post Date: Fri, 08 May 1998
| Smoked Habanero Lemon Barley Mushroom Chicken Soup |
Bring broth to a boil. Add smoked habanero, celery, carrots, mushrooms, and barley. Reduce to a simmer and allow to cook for 40 minutes.
Add chicken, dill, and lemon. simmer for an additional 5 minutes.
Serves 4.
From:Chef Timothy Schafer
Posted By:
Post Date: 2/2/98
| Spicy Chantaboon Rice Noodle Soup |
Roast the red Thai chiles in a skillet until they turn a deep, dark red color and then pound them into small flakes in a mortar. Break pkg of noodles in half horizontally. Soak noodles in cold water for 30 to 40 minutes, drain. Add bean sprouts to noodles, quickly cook in boiling water for about 10 - 20 seconds, drain. Place noodles and sprouts in a large serving bowl. Add the cilantro, scallions and peanuts on top of the noodles and bean sprouts.
Boil stock, add meat ingredients, sugar, fish balls, fish sauce, sliced peppers, vinegar and dried chiles. Boil for about 1 minute, no more. Remove from heat immediately and stir in lime juice. Pour over noodles.
From:
Posted By:Culinaria Online. ALL RIGHTS RESERVED
Post Date:
| Thai Coconut chicken soup |
| White Bean Soup |
In a large saucepan, bring the water to a boil over moderate-to-high heat. Add the beans, bacon, garlic, onion, bay leaf and
chile pequin. Reduce the heat to a simmer, cover the pan and cook until the beans are tender, about 3 1/2 hours, adding a little
more water if necessary to keep the beans covered. Remove the bacon and bay leaf from the pan. Pour the contents of the pan
into a processor and purée them. Return the purée to the pan over moderate heat, stir in the half-and-half, salt and pepper, and
cook just until the soup is heated through, about 5 minutes. Sieve the soup and serve it immediately in heated bowls, garnished
with fresh chives.
Serves 6
From: MODERN SOUTHWEST CUISINE by John Rivera Sedlar, © 1986, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date: