Soup's On!!!
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Either as an appetizer or main course, soup takes the chill off*S*
GAZPACHO, from Bev
1 1/2 cups V 8 juice 1/4 cup onion
1/2 cup green pepper 1/2 cup celery
1/2 cup cucumber 2 tomatoes
1 TBS oil 2 TBS lemon juice
Add tabasco and season w/ seasoned salts (ie: garlic, celery,etc)to your taste.
I chop the veggies somewhat - then put them in a blender w/ the V8 (could use a food chopper,
which I don't have). Don't blend them to the point where you've got puree' - just so they are
chopped up. This is eaten kind of like a cold soup.
SOPA DE LIMA
(as made in Ciro's Restaurant, Isla Mujeres, MX)
Stew a whole chicken in 8 cups water with 1 tsp oregano (you might want to add some chicken
bullion for a stronger broth)
In a separate pan saute:
3 tomatoes, cut up (do not peel)
1 onion, cut up
1 bell pepper, cut up
Remove chicken, strain broth, debone and return chicken to broth. Cut a lime (good juicy one)
in half, squeeze into broth, put lime halves in broth and simmer ONLY 5 MINUTES, then
remove lime halves(or broth will become bitter) - squeeze the lime halves as you remove them.
Add contents of skillet to broth, salt to taste.
Tortillas: 2 choices
1) slice 6 corn tortillas thin, add to soup, simmer until soft
2) slice 6 corn tortillas very thin, deep fry until crisp, serve generously as garnish when ready
to serve soup. This is what I like to do....
This soup, as most soups, is even better the 2nd day. It has a bland but very captivating flavor.
1 1/2 cups V 8 juice 1/4 cup onion
1/2 cup green pepper 1/2 cup celery
1/2 cup cucumber 2 tomatoes
1 TBS oil 2 TBS lemon juice
Add tabasco and season w/ seasoned salts (ie: garlic, celery,etc)to your taste.
I chop the veggies somewhat - then put them in a blender w/ the V8 (could use a food chopper,
which I don't have). Don't blend them to the point where you've got puree' - just so they are
chopped up. This is eaten kind of like a cold soup.
SOPA DE LIMA
(as made in Ciro's Restaurant, Isla Mujeres, MX)
1/2 head cauliflower OR
1 small small bunch broccoli OR
A couple of small/medium potatoes OR
equivalent amount of any reasonable vegetable of your choice
When just barely cooked, remove vegetables from liquid, but save liquid.
Melt in soup pan:
6 T Butter (or oleo)
6 T Flour
stir until smooth and bubbly
Add:
1 cup milk (or half and half) AND
1 and 1/2 cups milk
1 cup water
simmer until thickened, stirring constantly
Add:
1 tsp chicken bullion
1/2 tsp ground mustard
1/2 tsp celery salt
1/2 tsp ground pepper
1/2 tsp garlic powder
1/2 pound Velveeta cheese
Thin soup to desired consistency with a little white wine and/or liquid from cooking vegetables.
Reheat over very low heat or in double boiler/microwave. DO NOT BRING TO BOIL or it will curdle.
