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Archive for the ‘Soup’ Category

Tomato Ginger Sherry Soup

3 tablespoons peanut oil

4 cloves of garlic, chopped

3 tablespoons minced fresh ginger

2 large Spanish onions peeled and diced

2 ribs celery sliced

4 carrots, peeled and sliced

2 cans (28 oz. each) whole tomatoes

½ teaspoon crushed red pepper flakes

6 cups of vegetable stock

1 3/4 cups sherry

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

Kosher salt and pepper to taste

Heat a large stockpot over medium-high heat and add the peanut oil.  Add the garlic, ginger, onions, celery and carrots.  Sauté for 10 minutes.  Add the tomatoes, red pepper flakes, stock and sherry.  Bring to a boil.  Reduce the heat slightly and simmer covered for 35 minutes.  Add the soy sauce and vinegar.  Puree with a regular blender or hand blender (immersion) until smooth.  Return the soup to the pot if using a regular blender.  Season with salt and pepper.

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  • 1 whole chicken breast (about 1 1/4 pounds)
  • 4 cups chicken broth
  •  1 onion, sliced
  • 3 garlic cloves
  • 2 tablespoons vegetable oil
  •  14- to 16-ounce can tomatoes, drained
  • 1/3 cup fresh lime juice
  • 2-4  fresh  jalapeno chilies, seeded and minced 
  • chopped fresh cilantro for garnish if desired

I often use a skinless boneless chicken breast and a small drumstick while cooking the chicken and then discard the drumstick from the soup. 

In a large saucepan combine the chicken breast, the broth, and 3 cups water, bring the liquid to boil, and simmer the chicken, covered, for 20 minutes, or until it is cooked through. Let the chicken cool in the broth. Transfer the chicken to a bowl, reserving the broth, discard the skin and bones, and shred the meat. In a heavy skillet cook the onion and the garlic in 2 tablespoons of the oil over moderate heat, stirring, until the onion is golden and in a blender or food processor purée the mixture with the tomatoes. Stir the purée into the reserved broth with the lime juice and the chilies and simmer the soup for 5 minutes.   Add the shredded chicken to the soup and warm.  Ladle the soup in bowls, garnish with cilantro and unsalted tortilla chips (I get mine from the local fast food Mexican place – like Moe’s). 

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