|
Caldo Tlalpeño (Mexican Vegetable Soup) mexican, soups, fall, summer, spring 1 tablespoon olive oil or vegetable oil 1 medium red onion; diced 1 clove garlic; chopped 1/2 teaspoon salt 1/2 teaspoon dried oregano 4 cups chicken stock or water 1/2 pound green snap beans 2 medium carrots; peeled and diced 1 large tomato, seeded; coarsely chopped or 1 cup canned tomatoes 1 cup canned garbanzo beans or 1/2 cup dried garbanzo beans 1/2 teaspoon Chilpotle Purée (see recipe, opt.) 1 medium avocado, peeled; cut into strips 1 lime, cut into wedges; (1 wedge per person) 1 cup chicken meat (optional); cooked & chopped Cilantro (optional) If using dried garbanzo beans, rehydrate and cook them.* Put the stock on to heat, either on the stove or in the microwave. Heat the oil in a heavy pot, add onion, garlic and salt, and cook until softened but not brown. Add the carrot, tomato and green beans, stir a moment, then pour in the stock. Bring to a gentle simmer and cook until the beans are tender, 10 to 15 minutes. Add the cooked garbanzo beans, and chilpotle purée, if using. After a few minutes, taste and correct spiciness and salt for your own taste. Serve the soup in your most festive bowls. Garnish each helping with some shredded chicken, avocado, wedge of lime, and a few cilantro leaves. Put some chilpotle purée on the table so the diners can adjust the fire for themselves. *To cook dried garbanzo beans, you can pressure-cook at 15 pounds for 45 minutes and be done with it, or you can take your choice of rehydrating methods: 1) cover in water and soak overnight, or 2) cover in water, bring to a boil, remove from heat and let sit, covered, for 1 hour. Then change the water, bring to a boil and cook for 1 to 1 1/2 hours until tender. Some people with a lot of time on their hands peel garbanzo beans before using (the peels just slip off). Serves 4 to 6 NOTES : Tomatoes, carrots and green beans in a lively chicken broth This soup, like pad Thai and Chinese egg-drop soup, is a ubiquitous street-vendor item in its native land that translates into comfort food when exported. It's a textbook example of how chicken broth can be combined with a few simple vegetables to make a delicious, satisfying meal. The optional ingredients allow you to design it to your taste: it can be fiery hot or, without the chilpotle purée, mild but intriguing. You can steer the soup in a vegetarian direction by omitting the cooked chicken and using water in place of broth. Either way, you can serve this with tortillas and make a complete meal. It's beautiful to look at, too. 986 0 0 0 0 1582 3568 0 5296 0 3502 0 2607 2108 824 2566 0 Yield: 6 servings Preparation Time: 0:45 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Spain Calling Cards - Phone Cards - Mp3 Download - Canada Calling Cards |